Bitsy's Kitchen. Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie

For the Potato Crust:
2 potatoes, peeled chopped into 1/4" cubes 1/4 cup nonfat sour cream salt	pepper 1/2 cup vegetable broth

Preheat the oven to 400° F. In a dutch oven cover the potatoes with water by 2 inches. Boil until the potatoes are tender (around 20 minutes). Drain the potatoes well, and mash them. Add sour cream, salt, pepper, and 1/2 cup vegetable broth. Stir until well combined.

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For the Vegetable Filling:
1 medium onion 1 tablespoon olive oil 2 garlic cloves, minced 1 teaspoon cumin 4 carrots, thinly sliced 2 tablespoons tomato paste	1 1/2 cups stewed tomatoes, chopped, reserving juice 3/4 cup vegetable broth 1 1/2 cups frozen corn kernels 1 1/2 cups frozen peas 15 ounces kidney beans, drained

In a large nonstick skillet, heat olive oil on low heat. Add onion, sauté for 5 minutes or until soft. Add garlic, cumin, and carrots. Sauté 5 minutes longer. Add tomatoes and reserved juice, tomato paste, and vegetable broth. Simmer until the mixture is reduced by half. Stir in corn, peas, kidney beans, salt and pepper. Pour the mixture into a 10 inch pan, and smooth potato mixture on top. Bake for 20 minutes.
Servings: 4

Nutritional Information Per Serving:
Calories 652, Calories From Fat 9%, Protein 35g, Carbohydrate 119g, Cholesterol 3 mg
Sodium 978 mg