Shepherd's Pie With Veggies
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Shepherd's Pie With Veggies
  Pie    Vegetarian    Low Fat  
Last updated 10/4/2011 8:02:30 PM. Recipe ID 26473. Report a problem with this recipe.
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      Title: Shepherd's pie with veggies
 Categories: Main dish, Vegetarian, Low-fat
      Yield: 6 Servings
 
      1 ea Yam or winter squash
      4 ea Zucchini, peeled
      1 lg Potato
    1/2 c  Onion, chopped
      1 tb Oil
      1 ts Oregano, dried
      1 ts Basil, dried
    1/4 ts Thyme, dried
    1/2 c  Zucchini, chopped
    1/2 c  Celery, sliced
    1/2 c  Carrot, chopped
    1/2 c  Red bell pepper, chopped
    1/2 c  Peas
    1/2 c  Corn
 
  Prehgeat oven to 400F.
  
  Pierce skin of yam in several places & bake until tender, this will
  take about 50 minutes.  Remove from oven & let cool.  Remove skin,
  mash & set aside.
  
  Cut zucchini into chunks & blend in a food processor to make zucchini
  milk. Set aside.
  
  Place potato in a pot & cover with cold water.  Boil until tender,
  about 20 minutes.  Drain, reserving the water.  Mash the potato using
  whatever of the reserved potato water you need to make it fluffy. Set
  aside.
  
  Heat oil & saute onion for about 2 minutes.  Add the dried herbs &
  stir-fry for 2 minutes.  Add the remaining ingredients along with 1/2
  c of prepared zucchini milk.  Stir well & continue to cook until the
  carrots are tender.
  
  Turn the vegetables into a casserole, not more than 3" deep.  Spread
  mashed yams over the top & top with mashed potato.  Bake in the
  preheated oven until the topping is browned, about 30 minutes.




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Recipe ID 26473 (Apr 03, 2005)

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