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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

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 6.3 Fat, 1.3 Vegetables, 0.1 Milk, 1.1 Starch, 0.0 Lean Meat

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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Servings

Ingredients

Directions

Preheat oven to 350 degrees F.
Heat oil in a pot over medium high heat and sauté the garlic, onions, and carrots until onion is soft, about 4 minutes.
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.
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.
Place potatoes into a pot and cover with water; bring to a boil; reduce heat and cook, uncovered until tender, about 12 minutes.
Drain potatoes and mash with milk, sour cream, and pepper.
Spoon potatoes over the vegetable mixture in the baking dish, sprinkle with cheese and bake uncovered until hot, about 20 minutes.