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Creamy Vegetable Shepherds Pie

60 Minutes
475 Calories
17 Ingredients
4 Servings



  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Add carrots, green beans, corn, and remaining 1/4 cup water. Cover and cook 3 to 4 minutes or until vegetables are tender.
  5. Add garbanzo beans and peas.
  6. In a small bowl, combine 1 1/3 cups milk with cornstarch, parsley, 1/4 tsp salt, and 1 tsp onion powder. Mix with a wire whisk and add to the skillet.
  7. 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.
  8. Drain water from potatoes when cooked. Add remaining 2/3 cup milk, 1/4 tsp salt, 1 tsp onion powder, and cheese. Mash mixture with a potato masher or fork until smooth.
  9. Spoon potato mixture evenly on top of the vegetable mixture. Bake for 30 minutes.
  10. Makes 4 servings.


  • Calories 475
  • Sodium 574mg
  • Fat 8g
  • Protein 19g
  • Carbs 87g
  • Fiber 9g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 475
% Daily Value
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 574mg 24%
Total Carbohydrate 87g 29%
Dietary Fiber 9g 36%
Total Sugars 16g
Protein 19g
Calcium 192mg 19
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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