This vegetarian version of shepherd's pie is chunky with lots of healthy vegetables.
- Portion size 6 servings
- Credits : Canadian Living New Slow Cooker Classics
MethodIn skillet, heat oil over medium-high heat; sauté onion, garlic, carrots, celery, red pepper, mushrooms, basil, salt and pepper until no liquid remains, about 8 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Transfer to slow cooker. Stir in soy mixture, broth, tomato paste and paprika.
Cover and cook on low until bubbly, about 3 hours.
Topping: Meanwhile, in saucepan of boiling salted water, cover and cook potatoes until tender, 12 minutes.
Drain and return to pot; mash with milk, butter, salt and pepper. Spread over vegetable mixture. Cook, covered, on high until bubbly, about 20 minutes.
Nutritional facts Per serving: about
- Sodium 1169 mg
- Protein 16 g
- Calories 325.0
- Total fat 7 g
- Cholesterol 13 mg
- Saturated fat 3 g
- Total carbohydrate 51 g
- Iron 33.0
- Folate 17.0
- Calcium 9.0
- Vitamin A 76.0
- Vitamin C 87.0