365 Ways to Cook Vegetarian--Meatless Shepherd's Pie

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Meatless Shepherd's Pie

 

Recipe By :365 Ways to Cook Vegetarian, Kitty Morse

Serving Size : 6 Preparation Time :0:00

Categories : 365 Ways to Cook Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 pounds boiling potatoes -- peeled & cut into 1 " chunks

4 tablespoons butter

1 cup plain yogurt

1 teaspoon paprika

1/2 teaspoon salt

2 tablespoons olive oil

1 small onion -- chopped

1 cup cut-up fresh green beans

2 medium carrots -- peeled & sliced

1 cup vegetable broth

1 cup frozen peas -- thawed

1 cup corn kernels

1 clove garlic -- minced

1 1.4 oz envelope vegetable soup mix

1 cup bread crumbs

 

Preheat oven to 375°F. In a large saucepan filled with boiling water,

cook potatoes until tender, 20-25 minutes. Drain well. In a medium

bowl, mash potatoes with butter, yogurt, paprika, and salt.

 

In a large frying pan, heat oil over medium heat. Add onion and cook,

stirring occasionally, until golden, 4-5 minutes. Add beans, carrots,

and broth. Cover and cook until carrots are tender, 6-7 minutes. Add

peas, corn, garlic, and dry soup mix. Stir to blend and remove from

heat.

 

Pour vegetable mixture into a 7x11-inch baking dish. With a spatula,

spread mashed potatoes evenly over top. Sprinkle bread crumbs over

potatoes.

 

Bake 35-40 minutes, until casserole is bubbling and crumbs turn nice and

brown. Serve hot.

 

S(ISBN):

" 0-06-016958-3 "

Copyright:

" 1994 "

 

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Per serving: 415 Calories (kcal); 16g Total Fat; (32% calories from

fat); 11g Protein; 61g Carbohydrate; 26mg Cholesterol; 748mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit;

3 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 3568 0 0 0 0 0 0 0