Sheperd’s Pie
- 4 medium potatoes, diced
- 2 Tbsp. margarine
- 1/2 cup soy milk or liquid nondairy creamer
- 1 12-oz. bag Morningstar Farms burger crumbles (or your favorite brand)
- 1 can vegetarian mushroom gravy
- 1 small can mixed peas and carrots, drained
- salt, garlic powder, pepper, and cayenne pepper, to taste
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Preheat the oven to 350 F. Boil the potatoes for 20 minutes or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Add salt and pepper, to taste. In a medium bowl, mix the crumbles, mushroom gravy, peas, carrots, and spices. Pour into a pie pan. |
