Shepherd’s Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 medium potatoes, diced
• 1 tablespoon margarine
• 1/4 cup soymilk
• salt and pepper, to taste
• 1 medium onion, finely chopped
• 1 tablespoon vegetable oil
• 12 ounces vegetarian ground beef
• 1 (10 1/2 ounce) can campbells mushroom gravy (or 1 1/4 cups prepared vegetarian gravy of your choice)
• 1 (6 ounce) can mixed peas and carrots, drained
• salt
• garlic powder
• pepper
• cayenne, to taste

Recipe

• 1 boil the potatoes for 20 minutes, or until tender. drain and mash with the margarine and soy milk or nondairy creamer. season with salt and pepper.
• 2 in a medium pan, sauté the onion in the oil until translucent.
• 3 in a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices. pour into a pie pan. top the crumble mixture with the potatoes, spreading to the edges.
• 4 bake in a 350°f oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture out the edges.