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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This pie is the perfect comfort food for a cold winter evening. Ingredients:
4 medium potatoes, diced |
1 tablespoon margarine |
1/4 cup soymilk |
salt and pepper, to taste |
1 medium onion, finely chopped |
1 tablespoon vegetable oil |
12 ounces vegetarian ground beef |
1 (10 1/2 ounce) can campbells mushroom gravy (or 1 1/4 cups prepared vegetarian gravy of your choice) |
1 (6 ounce) can mixed peas and carrots, drained |
salt |
garlic powder |
pepper |
cayenne, to taste |
Directions:
1. Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Season with salt and pepper.
2. In a medium pan, sauté the onion in the oil until translucent.
3. In a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges.
4. Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.
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