uber-veggie shepherds pie
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of uber-veggie shepherds pie calories by ingredient
Introduction
the calories may seem a bit high, but this is an entire meal, loaded with veggies. to make it even healthier, use ground turkey or chicken. the portions are nice and hearty, too. the calories may seem a bit high, but this is an entire meal, loaded with veggies. to make it even healthier, use ground turkey or chicken. the portions are nice and hearty, too.Number of Servings: 8
Ingredients
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1 lb ground beef
2 medium onions, diced
4 large carrots, sliced
4 stalks of celery, sliced
4 cloves of garlic, minced
1 cup canned mushrooms
4 cups greenbeans
1 tbsp onion powder
1 tsp salt
1 tsp black pepper
2 tsp dried dill
1/4 cup low sodium/fat chicken broth
1 cup fat free sour cream
2 packages roasted garlic instant potatoes
2 1/2 cups water
1 1/3 cups fat free milk
1 cup shredded part skim mozzarella
Directions
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.
Member Ratings For This Recipe
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BEECHNUT13
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PATTY140
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HIYAHUN