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    You are in: Home / Recipes / Veggie Shepherd Pie With Polenta Recipe
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    Veggie Shepherd Pie With Polenta

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Chef #1243974's Note:

    Polenta is a great substitute for potatoes and adds a little texture

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    Ingredients:

    Serves: 4

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      1. Pre-heat oven to 375.
    2. 2
      2. Heat olive in saucepan over medium-high. Cook carrots, onion, and red pepper for roughly 5 minutes. Add oregano, garlic and chilli flakes, stir about 2 minutes.
    3. 3
      3. Add tomatos and broth, bring to a boil and reduce heat to simmer uncovered for about 15 minutes (until vegetables are cooked through). Add basil, spinach and beans, cook 2 more minutes until spinach wilts.
    4. 4
      4. Meanwhile, in a saucepan, bring milk to a boil. Slowly add polenta, stirring constantly. Reduce head to medium-low until thickened. Add lemon zest.
    5. 5
      5. Spoon vegetable mixture into ovenproof dishes, top with polenta and sprinkle with parmesan. Grill roughly 5 minutes, until cheese is browned.

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    Nutritional Facts for Veggie Shepherd Pie With Polenta

    Serving Size: 1 (517 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 386.1
     
    Calories from Fat 57
    14%
    Total Fat 6.3 g
    9%
    Saturated Fat 1.9 g
    9%
    Cholesterol 7.9 mg
    2%
    Sodium 583.9 mg
    24%
    Total Carbohydrate 63.7 g
    21%
    Dietary Fiber 16.1 g
    64%
    Sugars 7.6 g
    30%
    Protein 21.7 g
    43%

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