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Vegetable Shepherd's Pie
SUBMITTED BY:
Sparkles
PHOTO BY:
jL
"A delicious and savory meatless meal that sticks to your ribs!"
RECIPE RATING:
Read Reviews
(32)
Review/Rate This Recipe
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
8 large potatoes, peeled and quartered
2 carrots, sliced
1 (16 ounce) package frozen mixed vegetables, thawed
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
3 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons milk
1 onion, chopped
1 teaspoon vegetable oil
1 (19 ounce) can kidney beans, drained
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 cup shredded Cheddar cheese
1/2 teaspoon paprika
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DIRECTIONS
Preheat oven to 375 degrees F (175 degrees C).
Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside
In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.
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REVIEWS
Reviewed on Jan. 10, 2004 by Dora
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Dora
Jan. 10, 2004
This is an excellent recipe. I made a few slight modifications for my own personal taste but this one is awesome. Being vegetarian, I appreciate these recipes all the more! My husband raved about it as well! My revisions: - used only tomato sauce not diced tomatoes. - no carrots, only frozen mixed vegetables - no soy sauce or sugar was used - I halved the recipe because I made it for only my husband and I.
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8 users found this review helpful
This is an excellent recipe. I made a few slight modifications for my own personal taste but...
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Reviewed on Sep. 8, 2003 by DINGO MAMA
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DINGO MAMA
Sep. 8, 2003
I can't eat kidney beans, so, I substituted pinto beans. 8 large potatoes was way more than I needed. The second time I make it with 5 and still had a little left. It seems a little dry to me, so, I served it with a vegatarian brown gravy. My husband loves this recipe! I can't believe the nutrition info is correct though, everything seems too high, maybe for the whole recipe, but, not per serving.
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6 users found this review helpful
I can't eat kidney beans, so, I substituted pinto beans. 8 large potatoes was way more than I...
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Reviewed on Jul. 2, 2003 by LITTLE STINKER
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LITTLE STINKER
Jul. 2, 2003
This dish was fantastic! My sister and I are both vegetarians and we loved it. I don't like left-overs, but I couldn't stop eating this. It has a good balance of everything in it.
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4 users found this review helpful
This dish was fantastic! My sister and I are both vegetarians and we loved it. I don't like...
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Reviewed on Jan. 19, 2007 by pepm
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pepm
Jan. 19, 2007
I thought that was very good. Used fresh veggies instead of frozen: 2 carrots, 2 celery branches, 1 red pepper, 5 very big mushrooms and 1 can of corn. Sauteed onion with 3 big garlic cloves then added the carrots and finely, the rest of the veggies. Followed the rest except added ½ teaspoon of Italian seasoning to the mix. Melted butter (2 ½ tbsp), pasley and 1 clove of garlic on stove for ~1-2 min on low heat to add to the mashed potatoes: mmm...
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3 users found this review helpful
I thought that was very good. Used fresh veggies instead of frozen: 2 carrots, 2 celery...
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Reviewed on Nov. 9, 2006 by KEILHARDT
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KEILHARDT
Nov. 9, 2006
This was an excellent, flavorful vegetarian meal! I have struggled to find good, tasty meals for my vegetarian husband, but he absolutely loved this! As was mentioned before, 8 potatoes was too many--I ended up having leftovers that I didn't use on the casserole (5 is probably a good amount). Also, someone else had mentioned it was bland, so I bought flavored tomotoes and tomato sauce (with garlic, oregano and basil), which I think helped add some flavor. I will definitely be making this again!
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3 users found this review helpful
This was an excellent, flavorful vegetarian meal! I have struggled to find good, tasty meals...
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Reviewed on Nov. 11, 2003 by TYEBUG
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TYEBUG
Nov. 11, 2003
Delicious AND nutritious! I used instant potatoes on top to cut down prep time and it turned out fabulous!
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3 users found this review helpful
Delicious AND nutritious! I used instant potatoes on top to cut down prep time and it turned...
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Reviewed on Nov. 18, 2002 by BLATHANA
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BLATHANA
Nov. 18, 2002
I thought this was the nicest Shepherdless pie I have cooked .... I made a few alterations..... I left out the carrots and added mushrooms instead, and I just added a small amount of milk to the potatoes and did not use the cheese - tried to keep it low fat
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3 users found this review helpful
I thought this was the nicest Shepherdless pie I have cooked .... I made a few...
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Reviewed on Sep. 11, 2005 by
vegnewbie
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vegnewbie
Sep. 11, 2005
My daughter and I are "newly" vegetarian and this is one of the dishes we decided to try. Fantastic! It was tasty, filling, the potato topping out of this world. I served it with salad and cornbread. We both enjoyed this meal and will definitely enter into our permanent recipe box!
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2 users found this review helpful
My daughter and I are "newly" vegetarian and this is one of the dishes we decided to try....
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Reviewed on Sep. 10, 2003 by KOOLKITTY
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KOOLKITTY
Sep. 10, 2003
this recipe is great! it took a bit of preparation but it was definatly worth it. i only used 5 potatos and i also decided that it wasnt much point making a pie without a base! so i decided to put pastry lining the pie pan, it turned out ok but when i make it again i will lightly cook the pastry first before adding the vegie mix. all up it tasted GREAT, even my partner who lives on meat ate his serving plus more.
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2 users found this review helpful
this recipe is great! it took a bit of preparation but it was definatly worth it. i only used...
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Reviewed on Jul. 2, 2003 by
lightly salted
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lightly salted
Jul. 2, 2003
Great flavor. Went wonderfully with whole wheat biscuits. My very-carnivorous boyfriend devoured it and happily ate leftovers for another four meals. I used five large red potatoes, and that was the perfect amount. Wonderful flavor with the garlic, parsley, and basil.
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2 users found this review helpful
Great flavor. Went wonderfully with whole wheat biscuits. My very-carnivorous boyfriend...