Shepherds Pie

Name: Shepherds Pie
Ingredients: 4 medium potatoes, diced; 1 tablespoon margarine; 14 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) cancampbells mushroom gravy (or 1 1/4 cups prepared vegetarian gravy of your choice); 1 (6 ounce) canmixed peas and carrots, drained; salt; garlic powder; pepper; cayenne, to taste

13 ingredients

8 steps

Ingredients

4 medium potatoes, diced
1 tablespoon margarine
14 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) cancampbells mushroom gravy (or 1 1/4 cups prepared vegetarian gravy of your choice)
1 (6 ounce) canmixed peas and carrots, drained
salt
garlic powder
pepper
cayenne, to taste

Directions

1

Boil the potatoes for 20 minutes, or until tender.
2

Drain and mash with the margarine and soy milk or nondairy creamer.
3

Season with salt and pepper.
4

In a medium pan, saute the onion in the oil until translucent.
5

In a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices.
6

Pour into a pie pan.
7

Top the crumble mixture with the potatoes, spreading to the edges.
8

Bake in a 350F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.