Mushroom Shepard Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 medium Potatoes1lb Mushrooms - portabella or crimini1 vegetable bouillon low sodium cube3 small carrots3 celery stalks1/4 cup red onions2 tbs arrowroot4 tbs olive oil1 cup shredded cheddar cheese
Peel potatoes. Cook the potatoes for 8 minutes on high in the microwave or until done (soft). Put in a bowl with milk and butter spread. Mash thoroughly.
chop mushroom, carrot and celery. Add olive oil to heated skillet and saute carrot, celery until soft. Add mushroom and onions. Add vegetable bouillon cube and arrowroot to thicken. Add mushroom mixture to 9X9 casserole. Spread mash potatoes on top. Top with cheese and bake for 30 min in a 375F oven. divide into 4 and serve with a salad
Serving Size: 4
chop mushroom, carrot and celery. Add olive oil to heated skillet and saute carrot, celery until soft. Add mushroom and onions. Add vegetable bouillon cube and arrowroot to thicken. Add mushroom mixture to 9X9 casserole. Spread mash potatoes on top. Top with cheese and bake for 30 min in a 375F oven. divide into 4 and serve with a salad
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 372.3
- Total Fat: 23.4 g
- Cholesterol: 29.9 mg
- Sodium: 256.3 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 4.5 g
- Protein: 11.9 g
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