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Mushrooms, carrots, celery, peas and potatoes pack this full-flavored meal-maker. In fact, you’ll never even miss the meat. It’s that rich and satisfying! —Kim Hammond, Kingwood, Texas
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.
Nutritional Facts 1-1/2 cups equals 223 calories, 5 g fat (1 g saturated fat), trace cholesterol, 753 mg sodium, 34 g carbohydrate, 6 g fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.
Originally published as Hearty Shepherd's Pie in Healthy Cooking February/March 2011, p51
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Mar. 03, 2013 by ikyi
Personally I love it but I did a few modifications.I didn't put any celery in the filling and the garlic gloves in the mash. I'm not a vegetarian, so I threw in an egg instead of 3 tablespoons of vegetable broth. I cooked the mushrooms over high heat with no oil but a bit of salt. It reduces the water content and make it taste better. I also grated the carrot instead of having slices. I definitely used a lot more than 3/4 cup of vegetable broth in the filling.Hint/tip: Make sure you either have a smooth silky mash or a hot mash when you pour it over the filling. This makes spreading it easier. And don't worry about the amount of vegetable broth you'll use. You can use more, you can use less. I used a lot more since cooking it for 10 minutes under med-high heat needed quite a bit of broth since the carrot and meat just absorb the broth like a sponge.
Personally I love it but I did a few modifications.
I didn't put any celery in the filling and the garlic gloves in the mash. I'm not a vegetarian, so I threw in an egg instead of 3 tablespoons of vegetable broth. I cooked the mushrooms over high heat with no oil but a bit of salt. It reduces the water content and make it taste better. I also grated the carrot instead of having slices. I definitely used a lot more than 3/4 cup of vegetable broth in the filling.
Hint/tip: Make sure you either have a smooth silky mash or a hot mash when you pour it over the filling. This makes spreading it easier. And don't worry about the amount of vegetable broth you'll use. You can use more, you can use less. I used a lot more since cooking it for 10 minutes under med-high heat needed quite a bit of broth since the carrot and meat just absorb the broth like a sponge.
Reviewed on Apr. 03, 2011 by Virginia T
Intresting dish.To save time,use roasted garlic in a jar.Yukon potatoes worked well(thanks mehalv) and used italian seasoning instead of rosemary.Slice carrots thin or use frozen carrots.I used crimini mushrooms instead of portobello and cornstarch instead of flour,easier to work with!I had to add more then a 1/2 cup of broth as it cooked and after the cornstarch mixture.Topped off the potato mixture with italian bread crumbs/parmesan cheese.Finicky daughter liked it.
Reviewed on Mar. 20, 2011 by mehalv
This recipe was so delicious! I used Yukon Gold potatoes. The rosemary (I used dried) was a tad strong, and I might suggest scaling back on it a tad.
Reviewed on Mar. 13, 2011 by dezzie0807
A little bland. Used ground beef, added red pepper flakes and light butter to potatos. Bought pre cooked and peeled potato and din't grill the garlic to save time. I would use less rosemary next time. Hubby put lots of tobasco on it and liked it.
Reviewed on Mar. 01, 2011 by jmscoker
Slam dunk veggie version of this traditional dish. I omitted mushrooms because my husband doesn't likes them. Takes over an hour to prep and cook, so plan ahead, but worth it.
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