Meatless Shepherds Pie With Rutabaga, Turnip, Parsnip & Carrot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 c. Bob's Red Mill TVP*3 cups beef or vegetable broth (1 c. for the TVP, 2 cups to cook the veggies)2 parsnips sliced 1/4" thick2 carrots sliced 1/4 " thick2.5 c. rutabaga cubed 1/2"1 turnip cubed 1/2" (or smaller as they take longer to cook than the other veggies.1 medium onion diced1 large stalk of celery sliced thin1/2 cup canned mushrooms sliced (or sub fresh)1/2 cup frozen peas1 Bay Leaf1/4 tsp ground Thyme1/4 tsp black pepper2 TBSP Tomato PasteFor Potato topping:1 1/3 cup Betty Crocker Potato Buds1/3 c. skim milk2 tsp Butter Buds1/4 teaspoon NuSalt1.33 cups tap water1/2 c. Kraft fat free cheddar
Reconstitute the TVP with 1 cup beef broth.
Spray a dutch oven with cooking spray. put the vegetables in the pot and cook, stirring until they begin to soften.
Stir in the tomato paste, add the TVP, broth, mushrooms, peas, bay leaf. thyme and pepper, Bring to a boil, reduce heat and simmer for about 45 minutes until the vegetables are tender.
Preheat the oven to 375
Potato topping:
Mix potato topping using the Butter Buds in place of butter, according to the package directions for 3-4 servings.
If desired, move the TVP/vegetables to a casserole dish sprayed with cooking spray. Top the mixture with prepared mashed potatoes, sprinkle with the shredded cheese and bake until golden brown. If necessary add a bit of water to the mixture before topping with potatoes.
Bake until golden brown, about 20 minutes.
Serving Size: 6 servings
Spray a dutch oven with cooking spray. put the vegetables in the pot and cook, stirring until they begin to soften.
Stir in the tomato paste, add the TVP, broth, mushrooms, peas, bay leaf. thyme and pepper, Bring to a boil, reduce heat and simmer for about 45 minutes until the vegetables are tender.
Preheat the oven to 375
Potato topping:
Mix potato topping using the Butter Buds in place of butter, according to the package directions for 3-4 servings.
If desired, move the TVP/vegetables to a casserole dish sprayed with cooking spray. Top the mixture with prepared mashed potatoes, sprinkle with the shredded cheese and bake until golden brown. If necessary add a bit of water to the mixture before topping with potatoes.
Bake until golden brown, about 20 minutes.
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 239.0
- Total Fat: 0.9 g
- Cholesterol: 1.9 mg
- Sodium: 716.6 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 9.5 g
- Protein: 17.7 g
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