Vegetarian Shepherd's Pie

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Vegetarian Shepherd's Pie

 

2 potato - peeled and chopped

1/4 cup nonfat sour cream

salt

pepper

1/2 cup vegetable broth

1 medium onion

1 tablespoon olive oil

2 garlic cloves - minced

1 teaspoon cumin

4 carrots - thinly sliced

1 1/2 cups stewed tomatoes - chopped, reserving j

2 tablespoons tomato paste

3/4 cup vegetable broth

1 1/2 cups corn kernels - cooked

1 1/2 cups peas - cooked

15 ounces kidney beans - drained

 

 

Preheat the oven to 400 F. In a Dutch oven cover the potatoes with water by

2 inches. Boil until the potatoes are tender (around 20 minutes). Drain the

potatoes well, and mash them. Add sour cream,salt, pepper, and 1/2 cup

vegetable broth. Stir until well combined.

In a large nonstick skillet, heat olive oil on low heat. Add onion, saute

for 5 minutes or until soft. Add garlic, cumin, and carrots. Saute 5 minutes

longer. Add tomatoes and reserved juice, tomato paste, and vegetable broth.

Simmer until the mixture is reduced by half. Stir in corn, peas, kidney

beans, salt and pepper.

 

Pour the mixture into a 10 inch pan, and smooth potato mixture on top. Bake

for 20 minutes.

 

Nutritional Information

Calories: 726 Calories From Fat: 8%

Protein: 38g Carbohydrate: 137g

Cholesterol: 3mg Sodium: 897mg

 

 

 

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Mark 12: 30,31

 

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