uber-veggie shepherds pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb ground beef2 medium onions, diced4 large carrots, sliced4 stalks of celery, sliced4 cloves of garlic, minced1 cup canned mushrooms4 cups greenbeans1 tbsp onion powder1 tsp salt1 tsp black pepper2 tsp dried dill1/4 cup low sodium/fat chicken broth1 cup fat free sour cream2 packages roasted garlic instant potatoes2 1/2 cups water1 1/3 cups fat free milk1 cup shredded part skim mozzarella
preheat oven to 350 degrees.
brown ground beef in skillet. drain off excess fat (i rinse mine also). while draining, add onion, carrots, celery, garlic and mushrooms to pan and saute until they start to brown. return beef to pan and add onion powder, salt, pepper and dill. once veggies start to soften, remove from heat and stir in chicken broth and sour cream. place this mixture in the bottom of a 9x13 pan. next, layer greenbeans (thawed, if using frozen, if fresh, parboil). in a small sauce pan, bring water and milk to a boil. remove from heat and stir in instant potatoes. spread evenly over greenbeans. bake in oven for 30 minutes or until potatoes are golden. top with cheese and place back in oven just until melted.
makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user GRETAMAEHART.
brown ground beef in skillet. drain off excess fat (i rinse mine also). while draining, add onion, carrots, celery, garlic and mushrooms to pan and saute until they start to brown. return beef to pan and add onion powder, salt, pepper and dill. once veggies start to soften, remove from heat and stir in chicken broth and sour cream. place this mixture in the bottom of a 9x13 pan. next, layer greenbeans (thawed, if using frozen, if fresh, parboil). in a small sauce pan, bring water and milk to a boil. remove from heat and stir in instant potatoes. spread evenly over greenbeans. bake in oven for 30 minutes or until potatoes are golden. top with cheese and place back in oven just until melted.
makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user GRETAMAEHART.
Nutritional Info Amount Per Serving
- Calories: 413.2
- Total Fat: 20.1 g
- Cholesterol: 59.8 mg
- Sodium: 1,043.8 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 6.6 g
- Protein: 20.7 g
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