Shepherd'S Pie

Name: Shepherd'S Pie
Ingredients: 1 tablespoon vegetable oil; 1 1/2 cups diced onion; 3 garlic cloves, minced; 14 large mushrooms (about 12 ounces); 1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground); 1/4 cup all-purpose flour; 1 1/2 cups 1% low-fat milk; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 (11-ounce) can no salt-added whole-kernel corn, drained; 1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes); 1/2 cup reduced-fat sour cream; 2 tablespoons butter

13 ingredients

3 steps

Ingredients

1 tablespoon vegetable oil
1 1/2 cups diced onion
3 garlic cloves, minced
14 large mushrooms (about 12 ounces)
1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground)
1/4 cup all-purpose flour
1 1/2 cups 1% low-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (11-ounce) can no salt-added whole-kernel corn, drained
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
1/2 cup reduced-fat sour cream
2 tablespoons butter

Directions

1

Preheat oven to 375°.
2

Heat oil in a large nonstick skillet over medium heat. Add onion, and cook 5 minutes or until tender, stirring frequently. Add garlic and mushrooms; cook 8 minutes or until liquid evaporates, stirring frequently. Stir in meatless crumbles. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, and pepper, stirring with a whisk. Add to pan. Bring to a simmer; cook 2 minutes. Place in an 11 x 7-inch baking dish. Top with corn.
3

Prepare potatoes according to package directions. Stir in sour cream and butter. Spread potatoes evenly over corn. Bake at 375° for 30 minutes or until browned.