Quick Vegetable Shepherd's Pie

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 30 Minutes

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


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


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.



Bake this recipe in a regular oven at 350° for 40 minutes. The top will be more golden brown than if you cook it in the microwave.