Shepherd's Pie

recipe
Soy crumbles provide 10 grams of soy protein and 3 grams of fiber per serving. They don't require browning in the skillet, reducing your time in the kitchen.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 340
Caloriesfromfat 28 %
Fat 11 g
Satfat 4.7 g
Monofat 2.7 g
Polyfat 2 g
Protein 21 g
Carbohydrate 42.5 g
Fiber 7.4 g
Cholesterol 20 mg
Iron 2.3 mg
Sodium 749 mg
Calcium 114 mg

Ingredients

1 tablespoon vegetable oil
1 1/2 cups diced onion
3 garlic cloves, minced
14 large mushrooms (about 12 ounces)
1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground)
1/4 cup all-purpose flour
1 1/2 cups 1% low-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (11-ounce) can no salt-added whole-kernel corn, drained
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
1/2 cup reduced-fat sour cream
2 tablespoons butter

Preparation

Preheat oven to 375°.

Heat oil in a large nonstick skillet over medium heat. Add onion, and cook 5 minutes or until tender, stirring frequently. Add garlic and mushrooms; cook 8 minutes or until liquid evaporates, stirring frequently. Stir in meatless crumbles. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, and pepper, stirring with a whisk. Add to pan. Bring to a simmer; cook 2 minutes. Place in an 11 x 7-inch baking dish. Top with corn.

Prepare potatoes according to package directions. Stir in sour cream and butter. Spread potatoes evenly over corn. Bake at 375° for 30 minutes or until browned.

Note:

Lorrie Hulston Corvin,

September 2004
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