Vegetable Shepherd's Pie

Name: Vegetable Shepherd's Pie
Ingredients: 8 large potatoes, peeled and quartered; 2 carrots, sliced; 1 (16 ounce) package frozen mixed vegetables, thawed; 0.5 teaspoon garlic powder; 0.5 teaspoon dried basil; 0.5 teaspoon dried parsley; 3 tablespoons butter; 0.25 teaspoon salt; 0.25 teaspoon ground black pepper; 6 tablespoons milk; 1 onion, chopped; 1 teaspoon vegetable oil; 1 (19 ounce) can kidney beans, drained; 1 (14.5 ounce) can diced tomatoes, drained; 1 (8 ounce) can tomato sauce; 1 teaspoon soy sauce; 0.5 teaspoon white sugar; 1 cup shredded Cheddar cheese; 0.5 teaspoon paprika

4.3

(92)

67 Reviews

10 Photos

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

Recipe by Sparkles

Updated on July 14, 2022

10

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

8 large potatoes, peeled and quartered
2 carrots, sliced
1 (16 ounce) package frozen mixed vegetables, thawed
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried parsley
3 tablespoons butter
¼ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons milk
1 onion, chopped
1 teaspoon vegetable oil
1 (19 ounce) can kidney beans, drained
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 teaspoon soy sauce
½ teaspoon white sugar
1 cup shredded Cheddar cheese
½ teaspoon paprika

Directions

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

Nutrition Facts (per serving)

686	Calories
14g	Fat
120g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 686
% Daily Value *
Total Fat 14g	18%
Saturated Fat 8g	41%
Cholesterol 36mg	12%
Sodium 933mg	41%
Total Carbohydrate 120g	43%
Dietary Fiber 22g	77%
Total Sugars 11g
Protein 24g
Vitamin C 118mg	590%
Calcium 281mg	22%
Iron 7mg	39%
Potassium 2519mg	54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.