VEGETARIAN SHEPHERD'S PIE

[Guest guest]

Vegetarian Shepherd's Pie

(Courtesy of Joan Lunden's Cookbook)

Servings: 4Total Time: 60 min.Baking Time: 20 min.Preparation Time: 20 min.Ingredients:2 potato - peeled and chopped1/4 cup nonfat sour creamsalt to tastepepper to taste1/2 cup vegetable broth1 medium onion, chopped1 tablespoon olive oil2 garlic cloves - minced1 teaspoon cumin4 carrots - thinly sliced1 1/2 cups stewed tomatoes - chopped, reserving j2 tablespoons tomato paste3/4 cup vegetable broth1 1/2 cups corn kernels - cooked1 1/2 cups peas - cooked15 ounces kidney beans - drainedInstructions:Preheat the oven to 400 F. In a Dutch oven cover the potatoes with water by 2 inches. Boil until the potatoes are tender (around 20 minutes). Drain the potatoes well, and mash them. Add sour cream,salt, pepper, and 1/2 cup vegetable broth. Stir until well combined.In a large nonstick skillet, heat olive oil on low heat. Add onion, saute for 5 minutes or until soft. Add garlic, cumin, and carrots. Saute 5 minutes longer. Add tomatoes and reserved juice, tomato paste, and vegetable broth. Simmer until the mixture is reduced by half. Stir in corn, peas, kidney beans, salt and pepper.Pour the mixture into a 10 inch pan, and smooth potato mixture on top. Bake for 20 minutes.Nutritional Info (per serving)Calories: 726Calories From Fat: %8Protein: 38gCarbohydrate: 137mgCholesterol: 3mgSodium: 897mg***********My Special Thought To You:

Half Of Doing Anything Is Believing That You Can

Anonymous

Health - Feel better, live better

[Guest guest]

Serving Size: 4

· 5 garlic cloves -- crushed

· 1 red bell pepper -- chopped

· 1 green bell pepper -- chopped

· 2 medium zucchini -- thinly sliced

· 1 cup canned tomatoes -- crushed

· 1/2 teaspoon salt

· 1/8 teaspoon pepper

· 1 1/3 cups pinto beans, cooked -- drained

· 1 1/3 cups black beans, cooked -- drained

· 1 1/3 cups chickpeas, cooked -- drained

· 3 cups mashed potatoes

· 1/4 teaspoon paprika

 

Preheat the Oven to 375 degrees. Sauté 2 cloves garlic for 1 min. Add

the red and green peppers, and zucchini and sauté, stirring

occasionally for 4 minutes, or until tender. Add 3/4 cup of the

crushed tomatoes, salt, and black pepper, and cook uncovered three

minutes longer. Place the Pinto beans, Black Beans, Chickpeas,

remaining garlic and tomatoes in food processor, and puree until

smooth. Spoon the puree into a lightly greased 9 " pie plan. Top with

the skillet mixture. Then spoon the mashed potatoes on top. Bake

uncovered for 25 minutes, or until the potatoes are lightly browned.

Sprinkle with paprika if desired.