Vegetable
Shepherd's Pie
Submitted by:
Sparkles |
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" A
delicious and savory meatless meal that sticks to your ribs! "
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| Ingredients |
| 8 large potatoes,
peeled and quartered |
| 2 carrots, sliced |
| 1 (16 ounce) package frozen
mixed vegetables, thawed |
| 1/2 teaspoon garlic
powder |
| 1/2 teaspoon dried
basil |
| 1/2 teaspoon dried
parsley |
| 3 tablespoons butter |
| 1/4 teaspoon salt |
| 1/4 teaspoon ground
black pepper |
| 6 tablespoons milk |
| 1 onion, chopped |
| 1 teaspoon vegetable
oil |
| 1 (19 ounce) can kidney
beans, drained |
| 1 (14.5 ounce) can diced
tomatoes, drained |
| 1 (8 ounce) can tomato
sauce |
| 1 teaspoon soy sauce |
| 1/2 teaspoon white
sugar |
| 1 cup shredded Cheddar
cheese |
| 1/2 teaspoon paprika |
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| Directions |
| 1 |
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Preheat oven to 375 degrees F (175 degrees
C).
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| 2 |
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Cook potatoes, covered, in a small amount of
boiling water until tender. Drain and mash.
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| 3 |
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While potatoes are cooking, steam or boil
carrots and mixed vegetables until near tender. Drain and set
aside.
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| 4 |
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In a small saucepan, cook garlic powder,
basil and parsley in butter or margarine for about 20 seconds (or
microwave for 10 seconds). Stir into mashed potatoes along with
salt and pepper. Gradually beat in enough milk to make potatoes
light and fluffy, add a little more milk if necessary. Set aside
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| 5 |
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In a medium saucepan, cook onion in oil until
tender but not brown. Stir in kidney beans, tomatoes, tomato
sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through
until bubbly.
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| 6 |
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Transfer vegetable mixture to a 8x8x2 inch
baking dish. Drop mashed potatoes in mounds over the top. Sprinkle
with cheese and paprika. Bake, uncovered at 375 degrees F (175
degrees C) for 30 minutes.
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| Makes
4-8 servings
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Nutrition at a glance
Servings Per Recipe: 4 |
amount
per serving |
| Calories |
688 |
| Protein |
25g |
| Total
Fat |
21g |
| Sodium |
1608mg |
| Cholesterol |
55mg |
| Carbohydrates |
104g |
| Fiber |
- |
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