Name: Vegetarian Shepherd’s Pie
Yield: 6 servings
Ingredients: 2 teaspoons olive oil; 1 cup sliced onion; 1 package (16 ounces) mushrooms, quartered; 1 1/4 teaspoons minced garlic, divided; 1 cup sliced carrots; 1 cup sliced celery; 1 cup frozen green peas; 1/4 cup all-purpose flour; 3 cups low-sodium vegetable broth; 1/4 teaspoon salt; 1/4 teaspoon dried rosemary; 2 medium russet potatoes, peeled and cubed; 1/4 cup fat-free (skim) milk; 1 tablespoon light margarine; 1/4 teaspoon black pepper; Fresh rosemary (optional)

Vegetarian Shepherd’s Pie

Irish eyes — and taste buds — are certainly smiling over this recipe. Our shepherd's pie presents a healthier twist on the classic version. A delicious combination of mushrooms, carrots, potatoes, peas and celery makes for a hearty and no-less-delicious take on this staple dish.

Learn about more ways to prepare vegetables in "Five Ways to Cook Healthy, Tasty Veggies."

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Ingredients

2 teaspoons olive oil
1 cup sliced onion
1 package (16 ounces) mushrooms, quartered
1 1/4 teaspoons minced garlic, divided
1 cup sliced carrots
1 cup sliced celery
1 cup frozen green peas
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried rosemary
2 medium russet potatoes, peeled and cubed
1/4 cup fat-free (skim) milk
1 tablespoon light margarine
1/4 teaspoon black pepper
Fresh rosemary (optional)

Directions

Yield:
6 servings

Serving size:
1/6 of recipe

Heat oil in large saucepan over medium-high heat. Add onion; cook and stir 3 minutes or until just begins to soften. Add mushrooms; cook and stir 5 minutes or until vegetables are tender. Add 1 teaspoon garlic; cook and stir 1 minute. Add carrots, celery, and peas; cook and stir 5 minutes or until crisp-tender.

Sprinkle flour over vegetables; cook and stir 2 minutes. Add broth, salt, and dried rosemary. Bring to a boil. Reduce heat; simmer 30 to 35 minutes or until thickened.

Meanwhile, place potatoes in medium saucepan. Add enough water to cover potatoes. Bring to a boil over high heat. Reduce heat; simmer 15 minutes or until potatoes are tender; drain.

Beat potatoes, milk, margarine, remaining 1/4 teaspoon garlic, and pepper in medium bowl with electric mixer at low speed until smooth.

Preheat broiler. Pour vegetable mixture into 2-quart casserole. Gently spread mashed potatoes over top. Broil 5 minutes or until light golden brown. Garnish with fresh rosemary.

Calories: 160 calories, Carbohydrates: 28 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 240 mg, Fiber: 5 g

Exchanges per serving: 2 Bread/Starch, 1/2 Fat.