Veggie Shepherd's Pie

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Shephard's pie is officially a healthy-eating comfort food with this skinnied-up recipe.

Course: Dinner

Cuisine: Universal

Keyword: Gluten-Free, Kid-Friendly, Vegetarian

Servings: people

Calories: 189kcal

1 head of cauliflower chopped
1/2 cup Greek yogurt low-fat
1 tablespoon pure butter
1 tablespoon olive oil
12 ounces veggie soy crumbles package such as those from MorningStar Farms or Boca
1/3 cup ketchup recipe for Homemade Ketchup
1 onion medium, diced
1 1/2 cup frozen peas and carrots
1 cup vegetable broth low-sodium
1 tablespoon cornstarch
sea salt to taste
black pepper fresh ground, to taste

Preheat oven to 400 degrees.
Lay the cauliflower on a parchment-lined baking sheet. Spray lightly with cooking spray. Roast for 15-20 minutes until cauliflower is tender, but not mushy.
Transfer cauliflower to the bowl of a food processor and add the yogurt and butter. Season with salt and pepper, and process until smooth and creamy.
Heat a skillet over medium-high heat and add the olive oil. Add the veggie crumbles and cook until browned. Add the onion, carrots, and peas and stir until well combined. Combine the veggie broth with the cornstarch and stir until dissolved. Add this and the ketchup to the veggie mixture and stir.
Spread the vegetable mixture in an 8x8 casserole dish or divide into individual ramekins. Top with the pureed cauliflower and spread it on top.
Bake for 25 minutes until heated throughout. To brown the top, turn the broiler on high and broil until the top is browned to your liking. Alternatively, if you have a kitchen torch, you can use that to brown the top. Serve hot.

SmartPoints (Freestyle): 5