This month the Recipe ReDux Challenge is all about Pie Love ❣
The Challenge:
Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.
I chose to remake a heart-stopper classic. Shepherd’s Pie.
There are many healthy ways to make a meat and vegetable pie. You can cut back on the fat in the crust. a leaner meat or no meat would switch it up from classic hamburger.
I thought I’d use mushrooms instead of meat, skip the buttery mashed topping and thick gravy.
Mushrooms add texture, reduce saturated fat and sodium content per burger. They are the only source of vitamin D in the produce aisle that is non-fortified. Mushrooms are the leading source of the essential antioxidant selenium, which protects body cells from damage that might lead to chronic diseases. Mushrooms also help to strengthen the immune system.
Baby Lima beans, red-skinned potatoes, corn, celery and onion comprised the filling. Add some thyme, chives, salt and pepper to taste. A bit of water made a nice broth. Place the cooked vegetables in the crust. A sprinkle of cornstarch will thicken it as it cooks.
Arrange thin slices of red potato and mushrooms on top. Brush with olive oil.
Bake at 350 for approximately 30 minutes until crust in done and potatoes are tender. Cool a few minutes before cutting.
This is definitely not your Mother’s Shepherd’s Pie.
Ingredients
- 2 medium red potatoes, 1 thin sliced, 1 diced
- 1 8-ounce package portabella mushrooms, sliced divided
- 1/2 cup baby lima beans
- 1/2 cup corn,
- 14 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup water
- 1 Tablespoon cornstarch
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped chives
- 1 teaspoon lemon juice
- 2 Tablespoons olive oil
- salt and pepper to taste
Instructions
- Press shell into shallow 9-inch pie tin, Prick sides and bottom with a fork.
- Place diced potatoes, beans, corn, celery, 1 cup diced mushrooms and onion in a small fry pan add 1 Tablespoon oil, salt and pepper. Saute until tender yet firm.
- Add thyme, chives and lemon juice. Pour into pie shell. Sprinkle with cornstarch.
- Arrange thin potato slices and mushrooms in a layered circle. Brush with oil.
- Bake at 350 for about 30 minutes until crust in done and veggies are tender.
- Cool a few minutes before cutting.
About Recipe Redux:
As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (ofReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
You can apply to join here .
Enjoy all these great pies from Recipe ReDux!
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