Vegetarian Shepherd's Pie

Serves: 6
Total Calories: 199


2 (15-ounce) cans kidney beans, rinsed and drained
1 (16-ounce) jar thick-and-chunky salsa (2 cups)
1 cup frozen whole kernal corn
1 medium carrot, chopped (1/2 cup)
1 1/2 cups warm potatoes, mashed
2 tablespoons reduced-fat or fat-free Parmesan cheese, grated
chopped fresh parsley or chives, if desired


1. Heat beans, salsa, corn and carrot to boiling in 10-inch nonstick skillet reduce heat to low. Cover and simmer about 15 minutes or until carrot is tender.
2. Spoon mashed potatoes onto bean mixture around edge of skillet. Cover and simmer 5 minutes. Sprinkle with cheese and chives.

1 Serving

Calories 240 (Calories from Fat 20)
Fat 2g (Saturated 0g)
Cholesterol 0mg
Sodium 650mg
Carbohydrate 51g (Dietary Fiber 12g)
Protein 16g

%DAILY VALUE: Vitamin A 22% Vitamin C 18% Calcium 10% Iron 28%

DIET EXCHANGES: 3 Starch, 1 Vegetable

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 199
Calories from Fat: 17

This Vegetarian Shepherd's Pie recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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Vegetarian Shepherd's Pie

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