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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe is one that I found on the Yves site. This pie has become my 16 year old's favorite dinners. It tastes as good as it looks! Ingredients:
5 large russet potatoes, peeled (4 lbs purchased) |
3/4 tablespoon olive oil |
1/2 cup soymilk |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 (1 lb) packages vegetarian ground beef (yves) |
2 cups onions, diced |
6 garlic cloves, minced |
2 cups celery, chopped |
1 tablespoon olive oil |
2 tablespoons vegetarian worcestershire sauce |
2 tablespoons soy sauce |
2 teaspoons tarragon |
1/2 teaspoon pepper |
14 ounces creamed corn |
1/2 teaspoon salt |
1/4 teaspoon paprika |
Directions:
1. Preheat oven to 350°F.
2. Cut each potato into thirds and cook in boiling water until tender.
3. Meanwhile, in skillet, saute onion, garlic and celery in oil over medium-high heat until soft.
4. Turn off heat, add crumbled Yves Veggie Ground Round, Worcestershire sauce, soy sauce, tarragon, salt, pepper and mix thoroughly.
5. Transfer Yves Veggie Ground Round mixture to sprayed or lightly oiled 9 x 13 casserole dish.
6. Spread mixture and pack evenly.
7. Spread corn over Yves Veggie Ground Round mixture.
8. Drain potatoes, add oil, milk, salt, pepper; mash until fluffy.
9. Spread potato over corn and sprinkle with paprika.
10. Bake for 20 minutes or until heated through.
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