Who would believe you can make a hearty shepherd’s pie without meat and gravy?
Water, milk and butter called for on potato mix pouch
pouch (4.7 oz) Betty Crocker™ four cheese mashed potatoes
bag (12 oz) Green Giant™ Steamers™ broccoli and cheese sauce or broccoli, carrots, cauliflower and cheese sauce
jar (6 oz) sliced mushrooms, drained
can (2.8 ounces) French-fried onions
Heat oven to 350ºF. Heat water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
Meanwhile prepare vegetables as directed on package. Stir together vegetables and mushrooms in medium bowl. Spoon vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
Cover and refrigerate potato-topped casserole up to 24 hours. Bake uncovered 30 minutes. Continue as directed.
Try reducing the frozen vegetables to 1 cup and adding 3 vegetable burgers, chopped, or 2 cups cooked dried beans.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.