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Pesto Vegetable Shepard’s Pie

Pesto Vegetable Shepard’s Pie Recipe

  • 2 pounds baking potatoes, such as Burbank or russet
  • 4 medium zucchini, well scrubbed
  • 1 red bell pepper
  • ½ cup sour cream, at room temperature
  • 3 tablespoons butter
  • 2 cups fresh or thawed frozen corn kernels
  • 3 tablespoons store-bought pesto
  • 1 cup (4 ounces) freshly grated Parmesan cheese
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 380kcal (19%)
Total Fat 19g (29%)
Saturated Fat 10g (48%)
Cholesterol 42mg (14%)
Total Carbohydrate 43g
Dietary Fiber 6g
Sugars 9g
Protein 14g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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