Vegetarian Shepherd's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 large potato1/4 cup low fat sour cream4 Tbsp Light margarine1/4 tsp table salt1 tsp olive oil1 clove garlic, minced1 medium onion, chopped3 medium carrots, diced3 medium stalks celery, chopped24 oz Yves Veggie Ground Round2 Tbsp all-purpose flour1 1/2 tsp dried rosemary1 1/2 tsp ground thyme3/4 tsp table salt1/2 tsp black pepper3 cup vegetable broth1/2 cup corn 1/2 cup peas1 can mushrooms100 grams low fat cheddar cheese
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.
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.
Nutritional Info 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
Member Reviews
-
TINK822
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.