RECIPE OF THE DAY! OH SO GOOD MEATLESS SHEPHERD'S PIE

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

I have made this dish a few times. I added in a meat substitute and they had no idea! They all LOVED this dish! It was delicious and easy to make! It is now a family favorite!

This recipe reheats beautifully in the microwave.

Try the substitution of veggie burgers and 1 cup of veggies, it "Beefs" it up. ENJOY!!


Prep Time 15 Minutes

Total Time 45 Minutes

Makes 4 servings

1 Serving 470 Calories


Ingredients:

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


Directions:


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.


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.


1 Serving 470 Calories