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Creamy Vegetable Shepherd’s Pie

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Creamy Vegetable Shepherd’s Pie Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
475
Calories from Fat
72
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
7mg
2%
Sodium
574mg
24%
Total Carbohydrates
87g
29%
Dietary Fiber
9g
36%
Sugars
16g
Protein
19g
Calcium
192mg
19%

Number of servings: 4

Calories per serving: 475

Preparation time: 30 min

Total time: 60 min

Ingredients

6 cups red potatoes, peeled, cut into 34-inch pieces

3 14 cups water, divided

Nonstick cooking spray

1 tbsp olive oil

1 cup chopped onion

2 garlic cloves, minced

1 cup thinly sliced carrots

1 cup green beans, cut into 1-inch lengths

1 cup frozen, whole-kernel corn

1 (15-oz) can low-sodium garbanzo beans

12 cup frozen petite green peas

2 cups nonfat or 1% milk, divided

2 tbsp cornstarch

1 tsp dried parsley

12 tsp salt, divided

2 tsp onion powder, divided

2 tbsp Parmesan cheese

Directions

Preheat oven to 350°F.

1. In a large pot, bring potatoes and 3 cups water to a boil. Cover. Reduce heat and cook 10 to 12 minutes or until soft.

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When oil is hot, add onion and garlic. Sauté 1 to 2 minutes.

3. Add carrots, green beans, corn, and remaining 14 cup water. Cover and cook 3 to 4 minutes or until vegetables are tender.

4. Add garbanzo beans and peas.

5. In a small bowl, combine 1 13 cups milk with cornstarch, parsley, 14 tsp salt, and 1 tsp onion powder. Mix with a wire whisk and add to the skillet.

6. Stir and cook 2 to 3 minutes to thicken. Spray a deep medium-size baking dish with nonstick cooking spray. Pour vegetable mixture into the dish. Set aside.

7. Drain water from potatoes when cooked. Add remaining 23 cup milk, 14 tsp salt, 1 tsp onion powder, and cheese. Mash mixture with a potato masher or fork until smooth.

8. Spoon potato mixture evenly on top of the vegetable mixture. Bake for 30 minutes.

Makes 4 servings.

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