LowProRecipes.com

Shepherd's pie

Yield

Number of servings: 8
Serving size: 1/8 of the recipe

Ingredients

«Steak»

  • 227 g white mushrooms
  • ¼ cup (60 ml) onion
  • 1 Tbsp (15 ml) olive oil
  • Steak spices (to taste)

«Corn»

  • 2 cups (500 ml) cooked spaghetti squash (380 g)

«Potato»

  • 200 g tunips, cubed
  • 150 g potato, cubed
  • 200 g butternut squash, cubed
  • 200 g celeriac, cubed
  • 2 Tbsp (30 ml) margarine

Preparation

  • In food a processor, chop the mushrooms and onion finely. In a hot pan, heat oil and saute the chopped vegetables.
  • To cook the spaghetti squash, cut in two and empty take out the seeds. Place on a cookie sheet and bake at 350F for 35-50 minutes, or for 10-15 minutes or in the microwave. Take out the pulp with a fork.
  • In another pot, cook the turnip, potato, butternut squash and celeriac in salted water. When tender, puree and add margarine.
  • Preheat oven to 350 F.
  • Into 8 small individual ovenproof containers (or a big one), separate the mushroom mix. Divide the cooked spaghetti squash on the mushrooms. Spread mashed vegetables on top.


 

Nutritional facts

  • Energy
    103 kcal
  • Protein
    2.3 g
  • PHE
    75 mg
  • TYR
    51 mg
  • LEU
    106 mg
  • VAL
    127 mg
  • ILE
    74 mg
  • MET
    27 mg
  • LYS
    90 mg
  • Energy
    821 kcal
  • Protein
    18.6 g
  • PHE
    599 mg
  • TYR
    411 mg
  • LEU
    845 mg
  • VAL
    1013 mg
  • ILE
    592 mg
  • MET
    215 mg
  • LYS
    721 mg
© Genevieve Lafrance 2022