Vegan Shepherd’s Pie

The mashed potatoes are made with cauliflower, and I add extra veggies to the corn layer, resulting in a nutrient packed version of the original. Kid-approved!!

Ingredients

• 1 pack Yves Veggie Ground Round (available at most super markets)
• 1 onion, minced
• 2 medium potatoes, with skin, cubed
• 1/2 large head cauliflower
• 1 small can corn, rinsed
• 1 cup frozen peas and carrots, defrosted
• 2 tsp vegetable oil
• 1 Tbsp HP Sauce (optional)
• 1 Tbsp margarine
• Salt & pepper
• Paprika (optional)

Directions

1. Boil potatoes until soft.
2. Use steamer basket over potatoes to steam cauliflower or put cauliflower florets into boiling water until softened.
3. Mash potatoes together with cauliflower. Mix in margarine, salt and pepper.
4. Sauté diced onion in oil and add veggie ground round. Stir until heated through.
5. Place onion on veggie ground round mixture onto base of casserole dish.
6. Cover mixture with carrots, peas and corn
7. Top with potato and cauliflower mixture. Sprinkle with paprika
8. Bake at 350 for 20 minutes.
9. Enjoy!