Individual veggie shepherd's pies

5
5
5
SmartPoints® value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
Roasted mushrooms are the base of this veggie version of shepherd's pie, where they deliciously stand in for meat. We love the flavor of mashed cauliflower for the topping, but you could substitute mashed potatoes if you'd like. You can look for the recipe for the Savory Mushrooms on the WW website. It makes a big batch, enough for this recipe and to have extra to stir into a batch of steamed rice or to fold into an omelet. If you'd like, you can make half a batch of the mushrooms and you will have just the right amount for this recipe.

Ingredients

Olive oil

1½ Tbsp

Uncooked carrot(s)

1 cup(s), thinly sliced

Uncooked onion(s)

1 cup(s), chopped

Bay leaf

2 leaf/leaves

Savory mushrooms

2 cup(s)

Fat free reduced sodium vegetable broth

1½ cup(s)

All-purpose flour

1½ Tbsp

Kosher salt

½ tsp

Black pepper

½ tsp

Frozen green peas

cup(s)

Birds Eye Steamfresh Veggie Made Original mashed cauliflower

2 cup(s)

Instructions

  1. Heat cauliflower according to package directions.
  2. Heat oil in a large skillet over medium heat. Add carrots, onions, and bay leaves. Cover and cook until tender, stirring occasionally, about 7 minutes. Stir in mushrooms.
  3. Heat oil in a large skillet over medium heat. Add carrots, onions, and bay leaves. Cover and cook until tender, about 7 minutes. Stir in Savory mushrooms.
  4. In a medium bowl, whisk together broth, flour, salt, and pepper. To same skillet, add broth mixture and cook until thickened, about 1 minute. Stir in peas. Bring to a boil; discard bay leaves. Into each of 4 bowls or ramekins, spoon 1 cup mixture; top each with 1⁄2 cup cauliflower.
  5. Serving size: 1 pie