Italian Style Shepherd's Pie

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* Exported from MasterCook *

 

Italian Style Shepherd's Pie

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 121

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pies And Pastry Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium potatoes

2 cloves garlic -- minced

1/2 teaspoon dried basil -- crushed

2 teaspoons margarine or butter

1/8 teaspoon salt

2 tablespoons skim milk -- up to 4

10 ounces packaged frozen lima beans

OR cut green beans

1 medium onion -- chopped (1/2 cup)

1 medium thinly sliced carrot -- (1/2 cup)

15 ounces canned navy beans -- rinsed and drained

14 1/2 ounces canned low-sodium tomatoes

drained and cut up

8 ounces canned low-sodium tomato sauce

1/2 teaspoon sugar

2 teaspoons cornstarch

3/4 cup shredded reduced-fat cheddar cheese -- (3 ounces)

 

Long ago, cooks created Shepherd's Pie to use up leftover mashed potatoes

and roast from Sunday's dinner. This modern vegetarian adaptation uses

lima and navy beans for protein instead of meat.

 

Peel and quarter the potatoes. Cook, covered, in a small amount of boiling

water for 20 to 25 minutes or until tender; drain.

 

In a small saucepan cook and stir the garlic and basil in hot margarine or

butter for 30 seconds; remove from heat. Mash potatoes with a potato

masher or beat with an electric mixer on low speed. Add the garlic mixture

to the mashed potatoes along with the salt. Gradually beat in enough of

the milk to make fluffy; set aside.

 

Meanwhile, for the filling in a medium saucepan cook the frozen beans,

onion, and carrot in a small amount of boiling water for 5 to 7 minutes or

until tender. Drain; return vegetables to saucepan. Stir in navy beans,

drained tomatoes, tomato sauce, and sugar. Combine cornstarch and 1

tablespoon water. Add to the vegetable mixture. Cook and stir until

thickened and bubbly.

 

Transfer the bean mixture to a 2-quart square baking dish. Spoon the

mashed potatoes in 4 mounds on top of the bean mixture. Bake in a 375F

oven for 20 to 25 minutes or until heated through. Sprinkle with the

cheddar cheese; bake for 2 to 3 minutes more or until cheese is

melted. Makes 4 main-dish servings.

 

Preparation time: 35 minutes. Baking time: 22 minutes.

 

Per serving: 400 Calories; 7 G Total fat; 3 G Saturated fat; 15 MG

Cholesterol; 765 MG Sodium; 64 G Carbohydrate; 7 G Fiber; 22 G

Protein. Exchanges: 3 1/2 starch, 2 vegetable, 1 medium-fat meat.

 

 

 

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