Hearty Meatless Shepherd’s Pie

Name: Hearty Meatless Shepherd's Pie
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 6 servings.
Ingredients: 6 garlic cloves; 1/4 teaspoon olive oil; 1-1/2 pounds potatoes, peeled and cubed; 3 tablespoons vegetable broth; 1/4 teaspoon salt; 1/8 teaspoon pepper; FILLING:; 1 medium onion, chopped; 1 tablespoon olive oil; 2 garlic cloves, minced; 1 pound sliced baby portobello mushrooms; 8 ounces frozen vegetarian meat crumbles; 2 medium carrots, sliced; 2 celery ribs, chopped; 3/4 cup vegetable broth, divided; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed; 1 tablespoon reduced-sodium soy sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons all-purpose flour; 1 cup frozen peas

TOTAL TIME: Prep: 50 min. Bake: 30 min. YIELD: 6 servings.

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

Ingredients

6 garlic cloves
1/4 teaspoon olive oil
1-1/2 pounds potatoes, peeled and cubed
3 tablespoons vegetable broth
1/4 teaspoon salt
1/8 teaspoon pepper
FILLING:
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 pound sliced baby portobello mushrooms
8 ounces frozen vegetarian meat crumbles
2 medium carrots, sliced
2 celery ribs, chopped
3/4 cup vegetable broth, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 cup frozen peas

Directions

1. Preheat oven to 425°. Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake 15-20 minutes. Cool for 10-15 minutes.
2. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender; drain. Mash potatoes with broth, salt and pepper; squeeze softened garlic into potatoes and mix well.
3. In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in mushrooms, meat crumbles, carrots and celery; cook and stir 5 minutes. Add 1/2 cup broth, rosemary, soy sauce, salt and pepper; cover and cook 10 minutes.
4. Combine flour and remaining broth until smooth. Gradually stir into pan. Bring to a boil; cook and stir 1 minute or until thickened. Stir in peas.
5. Preheat oven to 350°. Transfer vegetable mixture to an 8-in. square baking dish coated with cooking spray; cover with potato mixture. Bake, uncovered, 30-35 minutes or until heated through.

Nutrition Facts

1-1/2 cups: 223 calories, 5g fat (1g saturated fat), 0 cholesterol, 753mg sodium, 34g carbohydrate (7g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.