Vegetarian Shepherd's Pie

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/3 cup yves vegetarian ground beef
• 3/4 cup undrained canned corn
• 1 cup frozen peas
• 3 medium carrots, diced
• 3 medium cooking onions, diced
• 4 medium potatoes, cooked
• 2 medium sweet potatoes, cooked
• 1/4 cup all-purpose flour
• 2 tablespoons margarine or 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cups vegetable stock
• 3 tablespoons ketchup
• 3 tablespoons soy sauce
• 1/2 tablespoon salt
• 1/2 tablespoon basil
• 1/2 tablespoon oregano
• 3 garlic cloves, diced

Recipe

• 1 in order to make this recipe, you need to make a batch of mashed potatoes; here is a simple way that yields amazing results. after boiling (2 medium) sweet potatoes and (6 medium) potatoes for about 15 minutes, drain and mash.
• 2 add some of your vegetable stock as needed and your (2 tbsp) margarine or butter.
• 3 continue to mash according to your taste, until desired texture is achieved.
• 4 preheat oven to 350 degrees fahrenheit (175 degrees celsius).
• 5 in a bowl, combine ketchup, salt, basil, oregano, soy sauce and the remainder of your vegetable stock.
• 6 stir.
• 7 sautee carrots and onions in olive oil for approximately 10 minutes on medium-high heat, or until desired tenderness.
• 8 add your package of yves veggie ground round original, corn (with liquid), peas, garlic and your ketchup, soy sauce, vegetable stock mixture.
• 9 add flour to thicken the sauce, allow to simmer until desired consistency (approximately 5 to 10 minutes).
• 10 transfer this mixture into a large pan (i use a small roasting pan, use your best judgement).
• 11 spread the mashed sweet potato and potato over top using a rubber spatula.
• 12 bake, uncovered for 45 - 60 minutes.
• 13 this recipe also freezes very nicely.