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Vegetable Shepherd’s Pie

Made With:

Soups

CLASSIC MINESTRONE

An Italian style soup made with kidney beans, peas, diced carrots and seashell macaroni.

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Total Time

min.

Serving & Size

11.5 oz/326 g

Yields

Lentils and mushrooms mimic the ground meat filling in this delicious and nutritious vegetarian shepherd’s pie.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Vegetable Oil 3 tbsp 45  mL
Mushrooms, sliced 1 lbs 750  g
Garlic, minced 2 tbsp 30  mL
Fresh Rosemary, chopped 1 tbsp 15  mL
Lentils, drained and rinsed 2 cans 48oz each cans 540mL each
Campbell’s® Condensed Minestrone Soup 1 can 48 oz can 1.36 L
Italian seasoning, dried 2 tbsp 30  mL
Black Pepper 2 tsp 10  mL
1. To large high-sided skillet or saucepan set over medium heat, add oil. Add mushrooms, garlic and rosemary; cook, stirring occasionally, for 8 to 10 minutes or until starting to brown.

2. Stir in lentils and condensed minestrone soup; bring to a boil. Reduce heat to low and cook, stirring occasionally, for 3 to 5 minutes or until warmed through. Season with Italian seasoning and pepper. Remove from heat.
Weight Measure
Yukon Gold Potatoes, diced 2 lbs
Butter 3 tbsp 45  mL
2% Milk 1 cup 125  mL
Salt 1 tsp mL


3. In large saucepan of boiling water, cook potatoes, stirring occasionally, for 25 to 30 minutes or until tender. Drain well. Transfer to large bowl. Add butter, milk and salt. Mash until smooth and creamy.

4. Spread filling evenly in bottom of greased 2 1/2-inch-deep (6 cm) half-size hotel pan. Top evenly with mashed potatoes.

5. Bake in 425F (220C) oven for 18 to 20 minutes or until bubbling and browned, and until internal temperature of 165F (74C) or higher is held for 15 seconds.
Weight Measure
Fresh Chives, finely chopped 2 tbsp 30  mL
CCP: Hold hot at 140F (60C) or higher for serving. Garnish with chives before serving.

CCP:For skinny mashed potatoes, substitute milk with vegetable broth, and butter with olive oil.
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