VEGETARIAN SHEPHERD'S PIE
Mashed potatoes lovers, unite! The instant mashed potatoes let you make this yummy comfort food fast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrot is tender.
- In 2-quart saucepan, heat water, milk, margarine and salt to boiling. Remove from heat. Stir in mashed potato mix just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip mashed potatoes with fork until fluffy.
- Spoon mashed potatoes onto bean mixture around edge of skillet. Cover; simmer 5 minutes. Sprinkle with cheese and chives before serving.
Nutrition Facts : Calories 290, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1/2, Fiber 10 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 6 g, TransFat 0 g
VEGGIE SHEPHERD'S PIE WITH SWEET POTATO MASH
The secret to this shepherd's pie filling is to choose big carrots so they don't lose their texture when cooked
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
- Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
- Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
- Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
- Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
- Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
- Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.
Nutrition Facts : Calories 540 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 33 grams sugar, Fiber 16 grams fiber, Protein 16 grams protein, Sodium 2.39 milligram of sodium
MARIE'S SHEPHERD'S PIE
A twist on the traditional shepherd's pie. I gathered ideas from family and friends and other recipes and came up with my own different and very tasty version of an old time favorite. Everyone eats this up likes it's a dessert!
Provided by Marie Catalano
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and transfer potatoes to a large bowl. Mash potatoes with 1 tablespoon butter using a potato masher or fork; season with salt and pepper.
- Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion soup mix, chicken bouillon, and beef bouillon into ground beef; simmer until flavors blend, about 2 minutes. Add water if mixture is too dry.
- Spread ground beef mixture into the bottom of a 2-quart casserole dish; top with corn, carrots, and peas. Spoon mashed potato mixture over vegetable layer; sprinkle with paprika.
- Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese over mashed potato layer; continue baking until cheese is melted and bubbling, about 10 more minutes.
Nutrition Facts : Calories 564.4 calories, Carbohydrate 65.6 g, Cholesterol 76.5 mg, Fat 23.1 g, Fiber 9.8 g, Protein 26.4 g, SaturatedFat 11.3 g, Sodium 1415.3 mg, Sugar 5.7 g
EASY VEGETARIAN SHEPHERD'S PIE
Who would believe you can make a hearty shepherd's pie without meat and gravy?
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Heat water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
- Meanwhile prepare vegetables as directed on package. Stir together vegetables and mushrooms in medium bowl. Spoon vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
- Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 25 mg, Fat 4, Fiber 4 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 3 g, TransFat 0 g
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