Shepherd's Pie with Veggies
Source of Recipe
"Vegetarian Gourmet, Special Low-Fat Issue," 1995
* Exported from MasterCook *
Shepherd's Pie with Veggies
Recipe By : Posted by Mark Satterly, fidonet intercook echo, 8/21/95
Serving Size : 6 Preparation Time :0:00
Categories : Low-fat, Main dish, Vegetables, Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 yam or winter squash
4 zucchini -- peeled
1 large potato
1/2 cup onion -- chopped
1 tablespoon oil
1 teaspoon oregano -- dried
1 teaspoon basil -- dried
1/4 teaspoon thyme -- dried
1/2 cup zucchini -- chopped
1/2 cup celery -- sliced
1/2 cup carrot -- chopped
1/2 cup red bell pepper -- chopped
1/2 cup peas
1/2 cup corn
Preheat oven to 400 degrees F.
Pierce skin of yam in several places and bake until tender, this will take about 50 minutes. Remove from oven and let cool. Remove skin, mash and set aside.
Cut zucchini into chunks and blend in a food processor to make zucchini milk. Set aside.
Place potato in a pot and cover with cold water. Boil until tender, about 20 minutes. Drain, reserving the water. Mash the potato using whatever of the reserved potato water you need to make it fluffy. Set aside.
Heat oil and saute onion for about 2 minutes. Add the dried herbs and stir-fry for 2 minutes. Add the remaining ingredients along with 1/2 cup of prepared zucchini milk. Stir well and continue to cook until the carrots are tender.
Turn the vegetables into a casserole, not more than 3" deep. Spread mashed yams over the top and top with mashed potato. Bake in the preheated oven until the topping is browned, about 30 minutes.
Source:
"Vegetarian Gourmet, Special Low-Fat Issue," 1995
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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