Shepherd’S Pie With Veggies

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Servings: 6 Difficulty: Advanced
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Vegetarian Shepherd's Pie with Mashed Yam Topping and Mixed Garden Veggies
Shepherd's Pie With Veggies recipe image

This hearty vegetarian dish features a savory mixture of zucchini, carrots, celery, and bell peppers seasoned with dried herbs. It is topped with a creamy layer of mashed yam and fluffy mashed potato for a comforting, low-fat meal. Baked until golden brown, this pie offers a satisfying alternative to traditional meat-based shepherd’s pie.

Shepherd's Pie With Veggies recipe image
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Shepherd’S Pie With Veggies

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 172.8

Description

This hearty vegetarian dish features a savory mixture of zucchini, carrots, celery, and bell peppers seasoned with dried herbs. It is topped with a creamy layer of mashed yam and fluffy mashed potato for a comforting, low-fat meal. Baked until golden brown, this pie offers a satisfying alternative to traditional meat-based shepherd's pie.

Ingredients

Directions

  1. Prehgeat oven to 400F (204C).
  2. Pierce skin of yam in several places & bake until tender, this will take about 50 minutes.
  3. Remove from oven & let cool.
  4. Remove skin, mash & set aside.
  5. Cut zucchini into chunks & blend in a food processor to make zucchini milk.
  6. Set aside.
  7. Place potato in a pot & cover with cold water.
  8. Boil until tender, about 20 minutes.
  9. Drain, reserving the water.
  10. Mash the potato using whatever of the reserved potato water you need to make it fluffy.
  11. Set aside.
  12. Heat oil & saute onion for about 2 minutes.
  13. Add the dried herbs & stir-fry for 2 minutes.
  14. Add the remaining ingredients along with 1/2 c of prepared zucchini milk.
  15. Stir well & continue to cook until the carrots are tender.
  16. Turn the vegetables into a casserole, not more than 3" deep.
  17. Spread mashed yams over the top & top with mashed potato.
  18. Bake in the preheated oven until the topping is browned, about 30 minutes.
  19. "Vegetarian Gourmet, Special Low-Fat Issue" 1995

Nutrition Facts

Servings 6

Amount Per Serving
Calories 172.8kcal
% Daily Value *
Total Fat 5.1g8%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 53.0mg3%
Total Carbohydrate 29.5g10%
Dietary Fiber 7.8g32%
Sugars 10.6g
Protein 6.2g13%

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

Keywords: baking, basil, bell, blending, boiling, british, carrot, celery, chopped, corn, dessert, dried, low-fat, oil, onion, oregano, peas, peeled, pepper, pie
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