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Ingredients
| frozen mixed vegetables: 4 cups |
| salted butter: 2 Tbl |
| all-purpose flour (unsifted): 1/4 cup |
| soup - vegetable broth: 1 cup |
| 2% milk: 2/3 cup |
| fresh sage (chopped): 2 Tbl (chopped) |
| russet potatoes: 4 whole potatoes (chopped) |
| fat free sour cream: 1/4 cup |
| parmesan cheese (grated): 1/2 cup |
Vegetarian Shepherds Pie
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
6 serving(s)
Tags
- Preheat the oven to 375.
- Boil veggies just until tender.
- In a small saucepan, melt butter then add the flour and make a paste. Then add the vegetable broth, milk and sage. Cook until the sauce begins to thicken and add a bit of salt and pepper, to taste. Once the sauce is as you like it, pour it over the cooked veggie and set aside.
- Boil the potatoes until soft. Drain and mash with sour cream and Parmesan cheese.
- Spread the vegetables in a large baking dish, and spread the potato mixture on top. Sprinkle additional Parmesan cheese on top if desired.
- Bake for 30 to 40 minutes or until lightly golden.