Try this Savory Sheperd's Pie recipe, or contribute your own.
Suggest a better descriptionPeel and quarter potatoes. Cook, covered, in a small amount of boiling salted water for 20 to 25 minutes or until tender. Drain.
Mash with a potato masher or beat with an electric mixer on low speed. In a small saucepan, cook garlic and dried basil in butter for 15 seconds. Add to mashed potatoes along with salt. Beat in enough milk to make light and fluffy. Set aside.
For filling, in a medium saucepan, sauté onion and carrot in oil until tender but not brown. Stir in kidney beans, tomatoes, corn, tomato sauce, Worcestershire sauce and sugar. Heat until bubbly.
Transfer vegetable mixture to an 8 by 8 by 2 inch square baking pan. Drop mashed potatoes in 4 mounds over vegetable mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake uncovered in a 375F oven for 25 to 30 minutes or until heated through and cheese begins to brown.
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Serving Size: 1 Serving (431g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 357 | ||
Calories from Fat: 189 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 49.9mg | 15 % | |
Sodium 1180.9mg | 41 % | |
Potassium 786.9mg | 21 % | |
Total Carbohydrate 28.3g | 8 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 19.8g | ||
Protein 16g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 357
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