Portobello Shepherd's Pie

7 Points, Weight Watchers

Prep Time: 10 mins Cook Time: 40 mins Servings: Yield: 6 servings Source:

Ingredients

For potatoes:

Skinny Garlic Mashed Potatoes or roughly 4 cups leftover mashed potatoes

1 ounce freshly grated parmesan cheese

For vegetables:

1 tablespoon butter

1 tablespoon olive oil

1 ½ pounds Portobella mushrooms, cut into 1-inch cubes

1 ¼ teaspoon Kosher salt, divided

1 medium onion, diced

7 ounces 3 medium carrots, peeled and diced

¼ cup chopped fresh parsley, plus more for garnish

2 tablespoons chopped fresh thyme or rosemary

2 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons Worcestershire sauce

Freshly ground black pepper, to taste

2 tablespoons all-purpose or gluten-free flour

1 ½ cups low sodium vegetable or chicken broth

1 cup frozen green peas

1 cup frozen corn kernels

Directions

Prepare Skinny Garlic Mashed Potatoes according to directions.

For the Vegetarian Shepherd's Pie: In a large sauté pan, heat the butter and oil. Add the mushrooms and ½ teaspoon salt, cook for 10 minutes, stirring occasionally.

Add the onion, carrots, parsley, thyme, ½ teaspoon salt and pepper and sauté 10 minutes.

Stir in garlic, cook for 30 seconds, then add the tomato paste, Worcestershire, remaining ¼ teaspoon salt and pepper.

Sprinkle vegetables with the flour, stir to coat and cook, scraping brown bits from the pan, 3-4 minutes.

Add the broth, peas and corn, cook, stirring often, until sauce has thickened (about 5 minutes).

To assemble the Mushroom Shepherd's Pie: Preheat broiler to high.

Transfer vegetables to an 8” x 11” casserole dish.

Spread mashed potatoes in an even layer over the vegetables, top with parmesan and broil 5 minutes, or until top is golden. Garnish with parsley.

Nutrition

Serving: 1 1/2 cups, Calories: 313 kcal, Carbohydrates: 50 g, Protein: 12 g, Fat: 9 g, Saturated Fat: 4 g, Cholesterol: 17 mg, Sodium: 731 mg, Fiber: 8 g, Sugar: 9 g