Vegan Shepherds Pie

A hearty vegan dish made of layered textured vegetable protein (TVP), carrots, peas and potatoes to mimic the traditional meat Shepherds Pie.

Serves: 6

Prep Time: 35 min

Cooking Time: 25 min

Total: 60 min 

Ingredients

• 1 package of Yves Original Veggie Ground or TVP
• 1 large onion
• 3 large potatoes
• 5 carrots, peeled and chopped
• 1 cup of frozen peas
• 3 tbsp ketchup (or more if you like)
• 1 tbsp margarine
• 1 tsp vegetable oil
• salt and pepper

Directions

1. Boil potatoes in a large pot until soft. Peel the skin, mash, add margarine and set aside.
2. As potatoes are boiling, peel carrots and either boil or steam until soft. Mash and set aside.
3. Dice onion and saute in oil until translucent. Add veggie ground or TVP, ketchup, salt and pepper to taste. Stir.
4. In a deep casserole dish layer veggie ground mixture, then mashed carrots. Sprinkle peas. Finally, layer the mashed potato on the top.
5. Use a fork to make designs on the mashed potato.
6. Preheat oven and bake at 350F for 20 min until top is golden brown.
7. Let stand for 5 minutes and serve with a mixed green salad.