Vegetable Shepherd's Pie

By Mirella

Healthy Meals in Minutes Recipe Card

Ingredients

• Topping:
• 1 tablespoon oilve oil
• 1 medium onion, chopped
• 2 cups sliced mushrooms
• 2 cups sliced carrots
• 1/2 medium bell pepper, chopped
• 2 cups canned crushed tomatoes
• 2 cloved garlic, minced
• 1 teaspoon salt
• 1 pound potatoes, chopped
• 1/4 cup sour cream
• 1/4 cup parmesan cheese
• 1 tablespoon butter

Details

Servings 4

Preparation

Step 1

Preheat oven to 375 degrees.

In a pot, heat oil over medium heat. Add onions; saute for 2 minutes. Add mushrooms, carrots and bell peppers; saute for 5 minutes. Stir in tomatoes and garlic. Reduce heat, simmer, stirring frequently, until vegetables are soft, about 20 minutes.

Topping:

In a pot, combine potatoes and enough water to cover. Bring to a boil over high heat. Reduce heat to medium and cook until potatoes are tender, about 15 minutes. Drain potatoes in a colander.

In a bowl mash potatoes with sour cream, parmesan cheese and butter until smooth.

Place vegetable mixture in a glass dish. Spread potatoe topping over vegetable; smooth top.

Bake for 30-35 minutes until heated through.