Vegetable Shepherd's Pie Recipe
Nonstick cooking spray
1 cup chopped onion
1/2 cup green bell pepper, chopped
1/2 cup celery, sliced
1 clove garlic, minced
1/2 teaspoon dried savory
1/4-1/2 teaspoon dried thyme
2 cups reduced-sodium vegetable broth
1 cup thinly sliced cabbage
1 cup sliced carrots
1 medium potato, unpeeled and cubed
3/4 cup frozen peas
3/4 cup sliced mushrooms
3 tablespoons flour
1/3 cup cold water
Salt and pepper to taste
2 cups mashed potatoes
1 tablespoon reduced-fat margarine
Paprika
Spray a large saucepan with nonstick cooking spray and heat over medium heat until hot. Add onion, bell pepper, celery and garlic and saute until tender (about 5-8 minutes). Stir in seasonings, vegetables stock and remaining vegetables and heat to boiling. Reduce heat and simmer covered for 10-15 minutes or until vegetables are tender. Heat to boiling again, add flour and cold water and stir until thickened. Season with salt and pepper. Pour mixture into a casserole. Spoon mashed potatoes around the outside of casserole and drizzle potatoes with melted margarine. Sprinkle with paprika and bake uncovered at 350 degrees until potatoes are lightly browned (about 20-30 minutes).
Makes 4 Servings
Serving Size: 10 ounces
Nutrients per serving:
Calories: 301
Total fat: 6 grams
Saturated fat: 1 grams
Cholesterol: trace
Sodium: 150 mg
Carbohydrate: 55 grams
Protein: 8 grams
Dietary fiber: 9 grams
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