Shepherd's Pie

two 10oz (283g) frozen peas or green beans or peas and carrots two 16oz (454g) petite gold or red potatoes For 4 servings version of this recipe, use 1 cup tvp, 1 cup broth (1 cup water, 1/2 cube bouillon), 1 onion (or 1/2 onion), 1 bag (24oz 680g) petite potatoes, and 1 bag frozen peas/green beans/peas n carrots.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the broth with bouillon and water in microwaveable measuring cup or use water from a kettle. Soak the tvp in the broth in a regular soup bowl for 10 min. While that soaks, cook the diced onion in some olive oil in a large skillet over medium heat. Take the time to caramelize it. Once it's almost caramelized, add the tvp and heat it up, drying it out and browning it a bit. Shake in some Mrs. Dash seasoning, be generous, and add a splash of soy sauce. Let it cook for another minute or two and the base is done.

Step 2

Spray a 9x13 glass baking dish with olive oil spray for 8 serving version. For 4 serving version, use a square glass baking dish. Put the tvp and onion "meat" layer in the sprayed glass dish.

Step 3

In a big pot, boil the petite potatoes. In another pot, boil the frozen peas or green beans or peas and carrots mix. Alternatively, you can microwave the frozen veggies. Preheat the oven to 350F / 176c.

Step 4

Once potatoes are boiled, drain them with pot lid or colander, mash, and add some oat milk and seasoned salt to make them into mashed potatoes.

Step 5

Put the boiled or microwaved frozen veggies on top of the tvp "meat" layer in the glass dish for the vegetable layer.

Step 6

Put the completed mashed potatoes on top of the veggie layer in the glass dish and spread them and smooth the layer out so it doesn't overflow out of the glass dish. Heaping mashed potatoes it okay, just don't let it go over the sides of the dish.

Step 7

The shepherd's pie layers are done! Bake in the oven uncovered at 350F / 176c for 20 min. Done!