Vegetarian shepherd's pie is a hearty winter meal even though it is missing the meat. A plethora of vegetables vegetables are cooked in a creamy cheese sauce before being topped with French fried onions and mashed potatoes. Aside from baking, this casserole only takes 5 minutes to throw together. Feel free to adjust this recipe based on what is available in your own pantry. For example, substitute fresh vegetables for the the frozen ones outlined in the recipe or add other ingredients such as beans (any kind will do). When a weeknight dinner seems impossible, turn to vegetable shepherd's pie for a stress-free meal option.
Vegetarian Shepherd's Pie
Courtesy of Betty Crocker
Water, milk and butter called for on potato mix pouch
1 pouch (4.7 oz) Betty Crocker™ four cheese mashed potatoes
1 bag (12 oz) Green Giant™ Steamers™ broccoli and cheese sauce or broccoli, carrots, cauliflower and cheese sauce
1 jar (6 oz) Green Giant™ sliced mushrooms, drained
1 can (2.8 ounces) French-fried onions
Step 1: Heat oven to 350ºF. Heat water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
Step 2: Meanwhile prepare vegetables as directed on package. Stir together vegetables and mushrooms in medium bowl. Spoon vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
Step 3: Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
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