Shepherd’s Pie Is Budget-Friendly, Nutritious Family Favorite
This shepherd’s pie is so tasty, you’ll forget that it’s meatless! This recipe is sure to be a new comfort food staple, and a great way to get your veggies in and use up any leftover mashed potatoes, or potatoes you may have lying around the kitchen.
VEGETABLE SHEPHERD’S PIE
1 tablespoon olive oil
½ cup diced onion
1 tablespoon minced garlic
1 ½ cups diced mushrooms
1 stalk thinly sliced celery
1 tbsp Worcestershire sauce
2 tablespoons tomato paste
½ cup chicken broth
2 cans mixed vegetables, drained
3 cups of mashed potatoes
½ cup shredded cheese
Seasonings: Paprika, Thyme, Black Pepper
Bring olive oil to medium high heat in a skillet then add onion and garlic, cook for about 3 minutes. Add mushrooms and celery, then worcestershire sauce, tomato paste, chicken broth, and spices. Stir and cook for about 10 minutes. Add canned vegetables, stir gently and bring to a boil, then remove from heat. Transfer to an 8 x 8 baking dish and spread evenly in the pan, flattening as you go. Add mashed potatoes on top & spread evenly. Top with your choice of cheese and herbs if you like!
Bake in the oven at 400 degrees for 15 minutes, or until light golden brown.
Allow to cool, and serve. Makes 4 – 6 servings.
Cuddle up with the family and watch the Disney movie Ratatouille while having some ratatouille for dinner! This recipe is an easy comfort food that includes lots of veggies and goes perfect with garlic bread.
4 tbsp olive oil
4 garlic cloves (minced)
1/2 small onion (chopped)
1/3 cup shredded carrots
14 oz can crushed tomatoes
1/4 cup fresh basil
1/4 cup fresh parsley
1 small eggplant (thinly sliced, about ⅛ inch thick)
1 zucchini (thinly sliced, about ⅛ inch thick)
1 yellow squash (thinly sliced, about ⅛ inch thick)
3 Roma tomatoes (thinly sliced, about ⅛ inch thick)
1 tsp dried basil
1/2 tsp dried parsley
salt (to taste)
black pepper (to taste)
Parmesan cheese (shredded)
Try to use the freshest produce possible, not those tomatoes that look like you should use them up before they go bad. You want the ratatouille to have a nice, even texture and the vegetables are easier to slice when they are fresh. Slice the eggplant, zucchini, yellow squash & tomatoes as evenly as possible to ensure they cook evenly in the oven.
Preheat the oven to 375F. In a large nonstick pan, heat 2 tbsp of olive oil over medium high heat. Add in the onion, garlic, and carrot and cook about 5 – 7 minutes until tender.
Next, add in the crushed tomatoes and seasonings, simmer for 15 minutes. Taste and adjust the seasoning as needed. Once the sauce has thickened, pour into a 2 quart baking dish.
Arrange the sliced vegetables in a circular pattern standing upright in the dish over the sauce. Brush with the remaining olive oil.
Cover and bake for 40 minutes, then uncover and bake until vegetables are tender and easily pierced with a fork.
Sprinkle shredded parmesan cheese evenly on top and serve immediately.
Tasty Tip: Garlic bread is a perfect addition to this recipe!
WIC INSPIRED RECIPE FROM GROCERY SERVICES NORTH
Get all your WIC groceries in one easy stop at any Grocery Services North location in Dallas, Waco, Tyler, and Longview. Bilingual clerks personally help you get all your WIC foods without all the hassle.
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