Individual shepherd's pies

Yield: 1 servings

Measure Ingredient
6 larges Baking potatoes
1 cup Carrots; cut into 1/4\" dice
½ cup Green beans
\N \N Cut into 1/4\" pieces
1 \N Recipe Sloppy Joes
¼ teaspoon Salt
⅛ teaspoon Pepper
1 cup Hot water; About
\N \N Paprika for garnish
1 cup Textured soy protein
1 cup Boiling water
16 ounces Canned sloppy joe sauce


Put the leftovers on a baking sheet and freeze. Store them in a freezer bag and reheat them for a quick meal another day.

Bake potatoes in a 425ø oven for 45 minutes or longer, until they test tender when pricked with a fork.

Prepare filling: While the potatoes are baking, cook the carrots and green beans in a little simmering water until tender and prepare the Sloppy Joes recipe. Drain the carrots and beans and mix into the Sloppy Joes mixture.

Prepare potatoes: Using a pot holder to protect your hands, slice the baked potatoes in half the long way. Scoop out the white insides, leaving ¼" shell. Put the shells on a baking sheet and the white insides into a mixing bowl. Using an electric mixer or potato masher, mash the potatoes with the salt and pepper. Add hot water as needed to make potatoes the desired consistency.

Sloppy Joes: To rehydrate the TVP, place the TVP in a medium saucepan and pour the boiling water over it. Add the sloppy joe sauce to the TVP; cook over low heat until heated through.

Assemble: Put ⅓ cup filling into each of the 12 potato shells. Spread ½ cup mashed potatoes over the top of each shell to cover the filling.

Sprinkle with paprika and bake at 350ø for 20 minutes, until heated through.

Yield: 6 servings Serving size: 2 potato halves Per serving: 362 calories, 1 g total fat (⅒ g sat fat), 17 g pro, 78 g carb, 11⅕ g fiber, 540 mg sodium, 0 mg cholesterol. Exchanges: 3 starch, 1 vegetable, 2 other carbohydrate, 1 very lean meat Recipe by: 3/99

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