Vegetable Shepherd's Pie

Vegetable Shepherd's Pie

64

"A delicious and savory meatless meal that sticks to your ribs!"

Ingredients

{{adjustedServings}} servings 686 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 686 kcal
  • 34%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 119.6g
  • 39%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 933 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (175 degrees C).
  2. Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
  3. While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
  4. 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
  5. 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.
  6. 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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Reviews

64
  1. 90 Ratings

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This is an excellent recipe. I made a few slight modifications for my own personal taste but this one is awesome. Being vegetarian, I appreciate these recipes all the more! My husband raved a...

I thought that was very good. Used fresh veggies instead of frozen: 2 carrots, 2 celery branches, 1 red pepper, 5 very big mushrooms and 1 can of corn. Sauteed onion with 3 big garlic cloves the...

Delicious AND nutritious! I used instant potatoes on top to cut down prep time and it turned out fabulous!