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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 298.8
  • Total Fat: 13.5 g
  • Cholesterol: 21.9 mg
  • Sodium: 450.7 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 14.3 g

View full nutritional breakdown of Veggie Shepards Pie calories by ingredient
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Veggie Shepards Pie

Submitted by: AMY_ANDERSON

Introduction

I just made this tonight and I estimated what i used. Probably shouldnt use this recipe atm unless you are a just using it as a guideline. WHen I make this again I'll try to record exact measurement cause DAMN this was good! I just made this tonight and I estimated what i used. Probably shouldnt use this recipe atm unless you are a just using it as a guideline. WHen I make this again I'll try to record exact measurement cause DAMN this was good!
Number of Servings: 12

Ingredients

    5 cups carrots - peeled and diced
    2 cups celery - diced
    1 large onion - diced (I used white)
    2 large cans of diced tomatoes(about 6 cups total)
    2 cups mushrooms -quartered(the pre-sliced would be fine too- about 1 of those cardboard containers)
    2 cups broth(I used beef but you could sub chicken or veggie or even some red wine!)
    4 med white potatoes - diced & peeled
    2 large sweet potatoes - diced & peeled
    3 tablespoons Brommel & brown(or butter)
    1/2 cup Fat Free Plain Greek yogurt
    2 cups Mozzarella Cheese
    4-5 tbsp canola oil (or olive etc)
    2tbsp flour

Tips

We eat vegetarin dishes for health and wallet benefits only- so I'm good with using chicken or beef broth in these kind of recipes. For someone not okay with it- totally just sub vegetable broth instead!


Directions

I cooked the veggies in 3 batches because I have a medium sized pan and I didn't want to over crowd. I did 2 batches of the carrots, celery & onion and then 1 with just the mushrooms. Adjust this to your resources.

While sauteing the veggies; put all potatoes in a pot and cover with water. Cook on med-high till you can easily pierce with a fork. Then drain and set aside till veggies are done.

Put 2 tbsp oil in a pan and add 1/2 the carrots, onion and celery. Cook stirring occasionally 3-4 mins. When pan is starting to look a little "dry" and the oil is spread around well add about 1/2 cup of the broth and any spices you want to use- I added garlic powder, italian seasoning and a pinch of salt. Stir well and let cook a couple mins. Add l1 can diced tomatoes; stir and cook a couple mins. Add 1 tablespoon flour and stir it in. Cook another 5-8 mins till veggies are soft and cooked through. Pour into 1 9 x 13 pan.

Repeat and pour into 2nd 9 x 13 pan.

Add 1 tbsp oil to pan and now add mushrooms cooking for 2-3 mins then add 1/4 cup broth to pan to deglaze and cook for a few more mins till mushrooms look done. Split mushrooms up and add 1/2 to each pan.

Mash potatoes well- they can be a little chunky if you want. Add 3/4 cup broth, 3 tbsp Brommel & Brown(or butter) and 1/2 cup Plain Greek yogurt. Add any spices as well. Mix well.

Evenly divide potatoes o ntop of veggies in pan. I put 6 large dollops in each pan; spread them out then added little bits in missing spots till potatoes were gone.

Sprinkle 1 cup of Mozzarella cheese on each pan.

Bake at 350degrees for 20-30mins.

Serve.

Serving Size: Makes 2 9 x 13 casserole pans- or 12 1.5cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user AMY_ANDERSON.





TAGS:  Vegetarian Meals |

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