Vegetarian Shepherd’s Pie

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Full recipe & nutritional value on foodfaithfitness.com

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Vegetarian Shepherd’s Pie

1

Preheat oven to 400°F. Begin by boiling the peeled and quartered russet potatoes in salted water until tender, about 15-20 minutes.

2

While the potatoes cook, heat olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic until translucent.

3

Add the sliced mushrooms and diced carrots to the skillet, cooking until the vegetables are softened.

4

Add the sliced mushrooms and diced carrots to the skillet, cooking until the vegetables are softened.

Full recipe & nutritional value on foodfaithfitness.com