Vegetable Shepherd's Pie
Vegetable Shepherd's Pie might be a good recipe to expand your main course collection. One serving contains 441 calories, 20g of protein, and 14g of fat. This recipe serves 6 and costs $2.42 per serving. A few people made this recipe, and 97 would say it hit the spot. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Allrecipes. Head to the store and pick up salt, garlic powder, paprika, and a few other things to make it today. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 96%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Vegetable Shepherd’s Pie, Vegetable Shepherd’s Pie, and Vegetable Shepherd's Pie.
Servings: 6
Ingredients:
3 tablespoons butter
1 (19 ounce) can kidney beans, drained
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
2 carrots, sliced
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
6 tablespoons milk
1 (16 ounce) package frozen mixed vegetables, thawed
1 onion, chopped
1/2 teaspoon paprika
8 large potatoes, peeled and quartered
1/4 teaspoon salt
1 cup shredded Cheddar cheese
1 teaspoon soy sauce
1 teaspoon vegetable oil
1/2 teaspoon white sugar
Equipment:
oven
microwave
sauce pan
baking pan
Cooking instruction summary:
Preheat oven to 375 degrees F (175 degrees C). Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash. While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside. 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 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. 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.
Step by step:
1. Preheat oven to 375 degrees F (175 degrees C).
2. Cook potatoes, covered, in a small amount of boiling water until tender.
3. Drain and mash.
4. While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender.
5. Drain and set aside.
6. 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
7. 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.
8. Heat through until bubbly.
9. Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika.
10. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.
Nutrition Information:
covered percent of daily need
