FAUX SHEPERDS PIE

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 283.0
  • Total Fat: 14.9 g
  • Cholesterol: 62.5 mg
  • Sodium: 604.4 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 19.0 g

View full nutritional breakdown of FAUX SHEPERDS PIE calories by ingredient
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Introduction

Had some left over squash, onion, veggies and mashed potatoes so decided to use some meat loaf blend ground beef to make a dish similar to Sheperds' Pie Had some left over squash, onion, veggies and mashed potatoes so decided to use some meat loaf blend ground beef to make a dish similar to Sheperds' Pie
Number of Servings: 8

Ingredients

    8 oz Ground beef, lean
    4 oz Pork, fresh, ground, raw
    4 oz Veal, ground
    80 gram(s) California Blend Vegetable (Broccoli, Cauliflower & Carrots)
    4 cup Mashed Potatoes
    1 oz onions, raw, purple/red (1 slice)
    .5 cup Squash - Yellow and Zucchini
    40 tsp Cheese-Parmesian Kraft
    0.25 cup Kraft Shredded 2% Mexican Four Cheese blend

Directions

Ok for fathers' day we had used the mandolin to slice some red onion and squash to go on a veggie pizza...add .5 cup of onion and squash to a frying pan with melted smart balance (left smart balance out of the ingredients) and saute' until tender. seasoned with salt, pepper and tumeric (not listed in ingredients). Add ground meat blend , stir and brown. Let simmer until well blended (sprinkled paprika and meat blend). In microwave heat California blend veggies according to instructions. In a microwave heat left over mashed potatoes or make 4 cups of mashed potatoes. In a , at least, 8x12 oven ready dish (disposable, glass, whatever) spread meat/onion/squash blend on bottom, top with California blend (spreading out evenly), top with mashed potatoes (spreading out evenly) and put in oven for 10 minutes at 32S F. Sprinkle evenly with cheeses of choice and let set in over for 5 minutes to melt cheese. Remove from oven and accept complements on great use of left overs

Serving Size: Makes 8 1.25 oz servings

Number of Servings: 8

Recipe submitted by SparkPeople user OLD-NACL.

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