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Shepherd’S Pie With 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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 172.8
Dietary: Gluten-free, Low-fat, Vegetarian
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
  • 1 ea Yam or winter squash
  • 4 ea Zucchini, peeled
  • 1 lg Potato
  • 1/2 cup Onion, chopped
  • 1 tablespoon Oil
  • 1 teaspoon Oregano, dried
  • 1 teaspoon Basil, dried
  • 1/4 teaspoon Thyme, dried
  • 1/2 cup Zucchini, chopped
  • 1/2 cup Celery, sliced
  • 1/2 cup Carrot, chopped
  • 1/2 cup Red bell pepper, chopped
  • 1/2 cup Peas
  • 1/2 cup Corn
Directions
  1. 1
    Prehgeat oven to 400F (204C).
  2. 2
    Pierce skin of yam in several places & bake until tender, this will take about 50 minutes.
  3. 3
    Remove from oven & let cool.
  4. 4
    Remove skin, mash & set aside.
  5. 5
    Cut zucchini into chunks & blend in a food processor to make zucchini milk.
  6. 6
    Set aside.
  7. 7
    Place potato in a pot & cover with cold water.
  8. 8
    Boil until tender, about 20 minutes.
  9. 9
    Drain, reserving the water.
  10. 10
    Mash the potato using whatever of the reserved potato water you need to make it fluffy.
  11. 11
    Set aside.
  12. 12
    Heat oil & saute onion for about 2 minutes.
  13. 13
    Add the dried herbs & stir-fry for 2 minutes.
  14. 14
    Add the remaining ingredients along with 1/2 c of prepared zucchini milk.
  15. 15
    Stir well & continue to cook until the carrots are tender.
  16. 16
    Turn the vegetables into a casserole, not more than 3" deep.
  17. 17
    Spread mashed yams over the top & top with mashed potato.
  18. 18
    Bake in the preheated oven until the topping is browned, about 30 minutes.
  19. 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
Read it online: https://www.chefs-mate.com/recipe/shepherds-pie-with-veggies/