July 4, 2010

Vegetarian Shepherd's Pie

Who would believe you can make a hearty shepherd’s pie without meat and gravy?
Prep Time: 15 min
Total Time: 45 min
Makes: 4 servings

1 1/2cups hot water
1/2cup milk
2tablespoons butter or margarine
1/2package Betty Crocker® four cheese mashed potatoes
3cups frozen vegetables, any variety, thawed and drained
1can (11 ounces) condensed Cheddar cheese or cream of mushroom soup
1can (4 ounces) sliced mushrooms, drained
1can (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.
High Altitude (3500-6500 ft) Heat oven to 375ºF. For Do-Ahead directions, heat oven to 375°F and increase first bake time to 40 minutes.
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.
Try reducing the frozen vegetables to 1 cup and adding 3 vegetable burgers, chopped, or 2 cups cooked dried beans.
Nutrition Information:
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 g); Protein 12 Percent Daily Value*: Vitamin A 100 %; Vitamin C 16 %; Calcium 16 %; Iron 12 Exchanges: StarchVegetableFat
*Percent Daily Values are based on a 2,000 calorie diet.

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