Holiday Vegetarian Sheperds Pie Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
I created this last year during the holiday season. It is a vegetarian style casserole topped with mashed potatoes, similar to a sheperd's pie but filled with delicious and healthy vegetables. Ingredients:
1 1/3 cups onions, diced |
1 1⁄3 cups green peppers, diced |
1 1⁄3 tbsp olive oil |
1 1⁄3 lb broccoli |
5 1⁄3 cups carrots, shredded or diced |
10 2⁄3 oz tomato sauce |
3 bay leaves, crumbled |
2⁄3 tsp ground basil, or 2 tsp fresh |
salt to taste |
2 cups fresh spinach |
8 oz. pkg. shredded chedder cheese |
2 tbsp fresh parsley, torn into small pieces |
2 2⁄3 cups mashed potatoes |
paprika |
french's fried onions |
Directions:
1. Preheat oven to 350°F.
2. Dice onion, dice pepper, peel and dice carrots, cut the broccoli into bte-size pieces.
3. Saute onion and peppers in olive oil in a large skillet.
4. Add broccoli, carrots, tomato sauce, bay leaf, basil and salt to taste.
5. Remove from heat.
6. Stir in cheese and spinach.
7. Transfer to a lightly buttered or oiled 13 x 9 x 2-inch baking dish. Blend parsley into prepared potatoes; spread over top of vegetables. Bake in preheated 350°F oven for 15 minutes.
8. Sprinkle with paprika and French's onions serve hot or warm. Tastes great with freshly brewed black tea.
|
|