Vegetarian Shepherd's Pie with Garlic Romano Potat
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 372.0
- Total Fat: 11.5 g
- Cholesterol: 18.7 mg
- Sodium: 949.4 mg
- Total Carbs: 50.0 g
- Dietary Fiber: 8.8 g
- Protein: 18.3 g
View full nutritional breakdown of Vegetarian Shepherd's Pie with Garlic Romano Potat calories by ingredient
Introduction
Very easy shepherd's pie topped with garlic and romano potatoes. Change the ingredients to add anything you like. Very easy shepherd's pie topped with garlic and romano potatoes. Change the ingredients to add anything you like.Number of Servings: 8
Ingredients
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Filling Ingredients:
1 pound vegetable protein meat substitute
1/2 cup chopped onion
1 teaspoon dried rosemary
1 teaspoon dried basil
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
30 oz frozen mixed vegetables
Topping Ingredients:
2-2/3 cups of instant mashed potato flakes
2-2/3 cups of water
1 cup of fat free milk
4 tablespoons of butter or margarine
1/2 cup grated Romano cheese
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon dried oregano
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 13 x 9 baking dish*.
FILLING INSTRUCTIONS
1. Place the vegetable protein and onion in a skillet over medium heat. Season with rosemary and basil. Cook until vegetable protein is evenly brown; drain grease.
2. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
TOPPING INSTRUCTIONS **
1. In a pot, bring water to a boil. Add potato flakes, milk, butter, cheese, garlic, salt, and oregano.
2. Top filling mixture with the mashed potatoes. Add more water and milk to reach spreading consistency.
3. Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.
* Use a deep dish pan to prevent it from bubbling over in the oven.
** Instead of instant potatoes for the topping, you can use 2 pounds red potatoes, 1/2 cup butter/margarine, 1/3 cup milk, 1/2 cup grated Romano cheese, 2 tablespoons minced garlic, 1 teaspoon salt, and 1 teaspoon dried oregano.
Number of Servings: 8
Recipe submitted by SparkPeople user CARIOCGL.
FILLING INSTRUCTIONS
1. Place the vegetable protein and onion in a skillet over medium heat. Season with rosemary and basil. Cook until vegetable protein is evenly brown; drain grease.
2. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
TOPPING INSTRUCTIONS **
1. In a pot, bring water to a boil. Add potato flakes, milk, butter, cheese, garlic, salt, and oregano.
2. Top filling mixture with the mashed potatoes. Add more water and milk to reach spreading consistency.
3. Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.
* Use a deep dish pan to prevent it from bubbling over in the oven.
** Instead of instant potatoes for the topping, you can use 2 pounds red potatoes, 1/2 cup butter/margarine, 1/3 cup milk, 1/2 cup grated Romano cheese, 2 tablespoons minced garlic, 1 teaspoon salt, and 1 teaspoon dried oregano.
Number of Servings: 8
Recipe submitted by SparkPeople user CARIOCGL.
Member Ratings For This Recipe
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