Veggie cheesy shepherds pie

Pan fried tvp until really crispy and sticking to the pan while reducing heat. Sauté veg and combine with deglazed veg ground and bring back up to simmer. Rice the cooked potatoes and make a warmed sauce of vegan butter or dairy butter, 2 garlic cloves, small amount of fresh rosemary, vegan or dairy milk

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Chop veg and sauté onions and carrots. Add fine diced cauliflower and green pepper. Deglaze very slightly with water and set sautee aside. Heat same pan back up with a bit more coconut oil and fry tvp until very crispy and starting to stick to the pan. Turn down heat and keep frying a couple more minutes. When it becomes dryer and crispy add deglaze mixture. Bring the pan back to a low simmer for 7-10 min. Take off the heat, add frozen corn and peas to cool down the mixture and tip into the casserole dish.

Step 2

Peel. Rinse and chop potatoes. Add few pinches of salt. Add to cold pot of water and cook until fork tender.

Step 3

Add butter, garlic and rosemary to a pan on low until sizzling. Add milk and turn off the heat.

Step 4

Tip mashed potato onto veg mixture and spread potato over the entire mixture. Bake at 390 degree's. Shave more pecorino cheese on top.