Vegetarian Shepherd’s Pie
55 mins (prep 30, cooking 25)
14 ingredients
8 servings
I made changes to the classic recipe to make this delicious vegetarian dish. Serve with brown gravy or ketchup.(1008977, come to think of it, 5 carrots does seem like a lot... I don't recall how many I used when I made it, but I believe I just used a large handful of baby carrots)

Categories:  <-60-mins , north-american , comfort-food , taste~mood , equipment , soy~tofu , time-to-make , main-dish , beans , american , potato , vegetarian , vegetable , stove-top ,
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Serving Size (56.91 g)
Servings 8
Amount per Serving
Calories 113.01 Calories from Fat 74.88
% Daily Value *
Total Fat 8.32g 102.45%
Saturated Fat 4.22g 168.76%
Trans Fat 0.11g %
Cholesterol 19.5mg 52.0%
Sodium 217.8mg 72.6%
Total Carbohydrate 5.09g 13.58%
Dietary Fiber 0.51 g 16.44%
Sugars 1.17 g %
Protein 4.56g 72.97%
Vitamin A 423.25IU% Vitamin C 1.72mg%
Calcium 110.18mg% Iron 0.41mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, salt and pepper, vegetarian worcestershire sauce