Vegetarian Shepherd's Pie
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 410.6
- Total Fat: 8.3 g
- Cholesterol: 8.8 mg
- Sodium: 419.5 mg
- Total Carbs: 72.3 g
- Dietary Fiber: 18.7 g
- Protein: 17.6 g
View full nutritional breakdown of Vegetarian Shepherd's Pie calories by ingredient
Introduction
My teen daughter has loved this since she was five. Back then I called vegetable soup with a scoop of mashed potatoes. My teen daughter has loved this since she was five. Back then I called vegetable soup with a scoop of mashed potatoes.Number of Servings: 4
Ingredients
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For the mashed potatoes:
2 medium potatoes, peeled and chopped
1/2 cup nonfat milk
1 tbsp butter
salt to taste
For the pie:
1 tbsp olive oil
1 medium onion chopped
1 tsp minced garlic
1 tsp ground cumin
1/2 tsp ground coriander
1 3/4 cup diced tomatoes (about 14 oz can)
2 tbsp tomato paste
3/4 cup water
1-16 oz packages mixed vegetables, thawed
1 15-oz can black beans, drained and rinsed
Directions
Make the mashed potatoes: In a saucepan, combine the potaotes with water to cover and cook for 15 minutes or until tender. Drain the potatoes and mash adding in butter and enough milk to make a smooth puree. Salt to taste. Set aside.
To make the pie, preheat oven to 400 degrees. In a large skillet, cook the onion, green and red pepper and garlic in the oil until softened. Add remaining ingredients and simmer for 10 minutes. Pour into a casserole dish and smooth mashed potatoes on top. Bake the pie for 20 minutes or until filling is bubbly.
Number of Servings: 4
Recipe submitted by SparkPeople user DEZE509.
To make the pie, preheat oven to 400 degrees. In a large skillet, cook the onion, green and red pepper and garlic in the oil until softened. Add remaining ingredients and simmer for 10 minutes. Pour into a casserole dish and smooth mashed potatoes on top. Bake the pie for 20 minutes or until filling is bubbly.
Number of Servings: 4
Recipe submitted by SparkPeople user DEZE509.