	Hot water/Null	1 1⁄2 Cup (24 tbs)
	Milk/Null	1⁄2 Cup (8 tbs)
	Butter/Margarine	2 Tablespoon
	Four cheese/Null	1⁄2 Cup (8 tbs)
	Frozen vegetables/Null	3 Cup (48 tbs) (any variety)
	Condensed cheddar cheese soup/Condensed cream of mushroom soup	11 Ounce
	Sliced mushrooms/Null	4 Ounce (drained)
	French fried onions/Null	2 4⁄5 Ounce

Nutrition Facts

Serving size

Calories 294 Calories from Fat 112

% Daily Value*

Total Fat 13 g19.3%

Saturated Fat 5.6 g28.2%

Trans Fat 0 g

Cholesterol 24.1 mg8%

Sodium 856.1 mg35.7%

Total Carbohydrates 35 g11.7%

Dietary Fiber 5.4 g21.4%

Sugars 11.3 g

Protein 8 g15.8%

Vitamin A 61.2% Vitamin C 10%

Calcium 13.2% Iron 0.86%

*Based on a 2000 Calorie diet

Directions

1. Heat oven to 350ºF. Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and 1 pouch Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
2. Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
3. Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
High Altitude (3500-6500 ft) Heat oven to 375ºF. For Do-Ahead directions, heat oven to 375°F and increase first bake time to 40 minutes.

Comments

Comments: 2 | Add a Comment

Ganesh Dutta says :

Really, this is a delicious pie. I had tried this recipe last sunday, its turn out great. This is a very simple recipe. Thanks for sharing this nice Vegetarian Shepherd's Pie Recipe .

Posted on: 14 February 2008 - 2:17pm