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Vegetarian Shepherd's Pie
Source: dLife

An alternative version to the classic beef shepherd's pie with a mixture of chick peas and kidney beans.

Prep Time: 40 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 239.5
Total Carbs 29.3 g
Dietary Fiber 6.1 g
Sugars 6.5 g
Total Fat 6.3 g
Saturated Fat 3.2 g
Unsaturated Fat 0.9 g
Potassium 550.6 mg
Protein 16.8 g
Sodium 344.1 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tsp  vegetable oil
2 tsp  minced garlic
1 cup  fresh chopped onion
0 3/4 cup  sliced carrots
1 1/2 cup  no-salt tomato sauce
1 cup  red kidney beans, canned and drained
0 1/2 cup  cold water
1 1/2 tsp  dried basil
2 each  bay leaves
4 cup  Potatoes, with skin, fresh, diced
0 1/2 cup  Milk, 1%, low lactose
0.3333 cup  Sour Cream, light
0 1/4 tsp  black pepper
0 3/4 cup  low fat cheddar cheese, shredded
3 tbsp  grated Parmesan cheese
  1. Preheat oven to 350 degrees F.
  2. Heat oil in a pot over medium high heat and sauté the garlic, onions, and carrots until onion is soft, about 4 minutes.
  3. Add in tomato sauce, kidney beans, chickpeas, water, basil, and bay leaves, lower heat to medium low, cover, and cook until vegetables are tender, about 15 minutes.
  4. Remove the bay leaves and place everything into a food processor or blender. Pulse on and off until chunky. Spread mixture into a 13 x 9 inch baking dish, set aside.
  5. Place potatoes into a pot and cover with water; bring to a boil; reduce heat and cook, uncovered until tender, about 12 minutes.
  6. Drain potatoes and mash with milk, sour cream, and pepper.
  7. Spoon potatoes over the vegetable mixture in the baking dish, sprinkle with cheese and bake uncovered until hot, about 20 minutes.

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