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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 200.5
  • Total Fat: 5.1 g
  • Cholesterol: 5.0 mg
  • Sodium: 492.8 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 13.2 g

View full nutritional breakdown of Vegetarian Shepherd's Pie calories by ingredient
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Vegetarian Shepherd's Pie

Submitted by: DUCHESSDORIGHT

Introduction

A low-calorie, vegetarian alternative to an old favourite. Quite filling and delicious comfort food for supper on a chilly evening. A low-calorie, vegetarian alternative to an old favourite. Quite filling and delicious comfort food for supper on a chilly evening.
Number of Servings: 12

Ingredients

    3 large potato
    1/4 cup low fat sour cream
    4 Tbsp Light margarine
    1/4 tsp table salt
    1 tsp olive oil
    1 clove garlic, minced
    1 medium onion, chopped
    3 medium carrots, diced
    3 medium stalks celery, chopped
    24 oz Yves Veggie Ground Round
    2 Tbsp all-purpose flour
    1 1/2 tsp dried rosemary
    1 1/2 tsp ground thyme
    3/4 tsp table salt
    1/2 tsp black pepper
    3 cup vegetable broth
    1/2 cup corn
    1/2 cup peas
    1 can mushrooms
    100 grams low fat cheddar cheese

Directions

Preheat oven to 400ºF.
Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, onion, carrots and celery; cook until soft, about 3 minutes.
Add corn, peas, mushrooms and cook until heated through
Add veggie crumbles and cook until browned, about 5 minutes.
Add flour, rosemary, thyme, salt and pepper; stir to coat.
Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
Transfer "meat" mixture to a large casserole dish/cake pan.
Spread mashed potatoes over top and sprinkle the grated cheese on top.
Bake until potatoes and cheese are golden, about 30 minutes.

Makes about 12 3/4-cup servings.
Omit the cheese topping for a lower calorie version of this dish & feel free to use any kind of vegetables you have on hand.

Number of Servings: 12

Recipe submitted by SparkPeople user DUCHESSDORIGHT.






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Member Ratings For This Recipe

  • oooh, this sounds awesome! I'm going to replace the veggie grounds with Texturized Vegetable Protein -- it's way cheaper that way with less sodium. - 10/23/09

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  • It sounds good except for the veggie ground. I just don't like that. I wonder what it would be like with lentils instead? I'll post if I try it that way! - 10/17/08

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  • I made this for a pot luck, and everyone loved it! I subbed:
    ground turkey for veggie ground
    chicken broth for veggie broth
    non-fat plain yogurt for sour cream

    it was delish! - 10/16/08

    Reply from DUCHESSDORIGHT (10/16/08)
    I love it! I make meat dishes veggie and you made my veggie dish meat. I'm really glad you enjoyed and I bet it was still pretty low cal with the ground turkey.


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  • My entire family loved this dish! It was a big hit! I could not find the Yves Veggie Ground Round so I used bocca burgers (about 10 patties) and crumbled them up instead. - 10/1/08

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