Quick Vegetable Shepherd's Pie

Oxmoor House
6 servings.


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6 cups frozen mixed vegetables, thawed
1 (15-ounce) can kidney beans, drained
2 (8-ounce) cans no-salt-added tomato sauce
1 (4-ounce) can sliced mushrooms, drained
1 teaspoon chili powder
1 teaspoon low-sodium Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground pepper
Butter-flavored vegetable cooking spray
1 1/3 cups fat-free milk
2 2/3 cups frozen mashed potatoes, thawed
1/2 cup nonfat sour cream
1/4 teaspoon salt


Prep: 12 Minutes
Cook: 30 Minutes

Combine first 8 ingredients in a large bowl; stir well. Spoon mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.

Cook milk in a medium saucepan over medium heat until very hot. (Do not boil.) Stir in mashed potatoes; cook, stirring constantly, 5 minutes or until thickened. Stir in sour cream and 1/4 teaspoon salt. Spread potato mixture over vegetable mixture; sprinkle with paprika. Spray top with cooking spray.

Microwave at HIGH 30 minutes, rotating dish once, or until vegetables are tender and top is golden.

Created date

August 2009

Nutritional Information

Calories 266
Caloriesfromfat 9 %
Fat 2.7 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13.5 g
Carbohydrate 48 g
Fiber 7.9 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 641 mg
Calcium 0.0 mg