Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie

Who would believe you can make a hearty shepherd’s pie without meat and gravy?

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

4

servings

1 1/2
cups hot water
1/2
cup milk
2
tablespoons butter or margarine
1/2
package Betty Crocker® four cheese mashed potatoes
3
cups frozen vegetables, any variety, thawed and drained
1
can (11 ounces) condensed Cheddar cheese or cream of mushroom soup
1
can (4 ounces) sliced mushrooms, drained
1
can (2.8 ounces) French-fried onions
  1. Heat oven to 350ºF. Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and 1 pouch Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
  2. Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
  3. Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
Cover and refrigerate potato-topped casserole up to 24 hours. Bake uncovered 30 minutes. Continue as directed.
Substitution
Try reducing the frozen vegetables to 1 cup and adding 3 vegetable burgers, chopped, or 2 cups cooked dried beans.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 470
    • (Calories from Fat 225 ),
  • Total Fat 19 g
    • (Saturated Fat 25 g,),
  • Cholesterol 30 mg;
  • Sodium 1570 mg;
  • Total Carbohydrate 55 g
    • (Dietary Fiber 5 g,
  • Protein 12 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Vegetable;
    • 4 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.