Hearty Veggie Shepherd’s Pie

1. 1

   Preheat the oven to 375 degrees F (175 degrees C).

2. 2

   Put the potatoes in a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. Drain and mash; set aside.

3. 3

   While the potatoes cook, steam or boil the carrots and mixed vegetables until almost tender. Drain and set aside.

4. 4

   Melt the butter in a small saucepan over medium heat. Cook and stir the garlic powder, basil, and parsley in the hot butter for about 20 seconds. Stir this into the mashed potatoes in the pot; season with salt and pepper. Gradually beat in the milk until the potatoes are light and fluffy; add more milk to reach the desired consistency. Set aside.

5. 5

   Heat the oil in a medium saucepan over medium-high heat. Cook and stir the onion in the hot oil until tender but not browned. Stir in the kidney beans, tomatoes, tomato sauce, soy sauce, sugar, and the carrot-vegetable mixture. Cook until heated through and bubbly.

6. 6

   Pour the mixture into an 8x8-inch baking dish. Drop the mashed potatoes in mounds over the top. Sprinkle with cheese and paprika.

7. 7

   Bake, uncovered, in the preheated oven for 30 minutes.

• Calories 400.12 kcal High
• Protein 16.75 g Good Source
• Carbs 42.92 g Moderate
• Total Fat 19.87 g High
• Saturated Fat 9.81 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 44.2 mg Moderate
• Sodium 1034.4 mg High
• Fiber 10.61 g Good Source
• Sugar 11.6 g High
• Added Sugar 0.0 g Low Source
• Calcium 338.82 mg Good Source
• Iron 2.68 mg Moderate
• Potassium 937.97 mg Moderate
• Vitamin A 29.29 mcg_rae Low Source
• Vitamin C 1.68 mg Low Source
• Vitamin D 0.4 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Soy 🌱
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅