Vegetarian Shepherd's Pie

  • Prep 10 min
  • Total 35 min
  • Ingredients 11
  • Servings 6

Ingredients

2
cans (15 oz each) Progresso™ kidney beans, drained, rinsed
1
jar (16 oz) Muir Glen™ organic salsa (any variety)
1
cup frozen corn
1
medium carrot, chopped (1/2 cup)
1 1/4
cups water
1/4
cup fat-free (skim) milk
2
tablespoons no-trans-fat margarine or butter
1/4
teaspoon salt
1 1/4
cups plain mashed potato mix (dry)
2
tablespoons grated Parmesan cheese
Chopped fresh chives or parsley, if desired

Steps

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  • 1
    In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrot is tender.
  • 2
    In 2-quart saucepan, heat water, milk, margarine and salt to boiling. Remove from heat. Stir in mashed potato mix just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip mashed potatoes with fork until fluffy.
  • 3
    Spoon mashed potatoes onto bean mixture around edge of skillet. Cover; simmer 5 minutes. Sprinkle with cheese and chives before serving.

Notes









Tips

Expert Tips

Peas, corn and beans are loaded with plenty of dietary fiber—the soluble kind. Try to eat at least 25 grams of fiber daily.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
45
% Daily Value
Total Fat
5g
7%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
520mg
22%
Potassium
730mg
21%
Total Carbohydrate
46g
15%
Dietary Fiber
10g
40%
Sugars
6g
Protein
14g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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