Shepherd’s Pie

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It is perfect for college & university food service as well as healthcare institutions and hospitals.

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Servings: 12

Serving Size: 6 ounces

Ingredients

2 tablespoons Olive oil, divided
2 cups Zucchini, sliced
2 cups Yellow squash, sliced
2 cups Carrots, sliced
1 cup Onions, red, sliced
2 tablespoons Garlic, fresh, minced
5 cups Potatoes, white
8 tablespoons Non-dairy margarine
2 cups Non-dairy milk
5 cups Mushrooms, button or Cremini, sliced
2 teaspoons Salt
2 teaspoons Black pepper
1 tablespoon Parsley, fresh, chopped

Preparation

1.Heat an oven to 400 degrees Fahrenheit.
2. Over medium-high heat, heat 1 tablespoon olive oil. Sauté the zucchini, yellow squash, carrots, red onions, and garlic. Remove from the heat and reserve. Clean the pan.
3. Over medium-high heat, heat the remaining 1 Tablespoon of olive oil. Sauté the mushrooms until caramelized and flavorful.
4. Cook potatoes until tender in water. Drain and mash with non-dairy margarine and non-dairy milk.
5. To assemble, place the vegetables on the bottom of a casserole dish or ½ pan. Add the mushrooms next. Pipe the mashed potatoes on top to cover.
6. Put in the oven and bake until the potatoes are golden brown.
7. Garnish with chopped fresh parsley.

Nutrition information

Calories: 225 Total Fat: 10.8g Saturated Fat: 1.6g Monounsaturated Fat: 5.2g Polyunsaturated Fat: 2.9g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 27g Fiber: 4g Total Sugar: 3.8g Protein: 5g Sodium: 538mg Vitamin A: 262μg Vitamin C: 17.4mg Calcium: 88mg Iron: 1.6mg Folate: 43μg