Vegetarian Shepherd's Pie
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- Total: 30 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 450
- Total Fat
- 35 g
- Saturated Fat
- 21 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 16 g
- Cholesterol
- 93 mg
- Sodium
- 909 mg
- Total: 30 min
- Cook: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 450
- Total Fat
- 35 g
- Saturated Fat
- 21 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 8 g
- Sugar
- 9 g
- Protein
- 16 g
- Cholesterol
- 93 mg
- Sodium
- 909 mg
Ingredients
Directions
- Cut the carrots into strips and saute all of the ingredients until soft. Add the Monterrey and Jack cheeses, mix together with a plain white sauce and top with piped Yukon gold potatoes. Bake for 30 minutes at 425 degrees F.
