Individual veggie shepherd's pies
1 cup(s), thinly sliced
1 cup(s), chopped
Fat free reduced sodium vegetable broth
Frozen green peas
Birds Eye Steamfresh Veggie Made Original mashed cauliflower
- Heat cauliflower according to package directions.
- 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.
- 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.
- 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.
- Serving size: 1 pie