Shepard's Pie

This recipe came from a vegan cookbook that I have.
On a regular day I would make it totally vegan but since I'm pregnant and eating cheese and sour cream, I fudged a little.

The pie is great, but we were kind of hungry about an hour after dinner, so I suggest serving it with some sides.


SHEPARD'S PIE
serves 4-6

You will need:
1 Tablespoon olive oil
1 onion finely chopped (I always use yellow or sweet, but you can use what you like)
1 cup vegetable stock
12 oz. soy ground meat
10 oz frozen vegetable medley, thawed and drained
2 cups garlic mashed potatoes *
1 1/2 cups shredded cheddar cheese
salt and pepper to taste
large skillet
casserole dish

*GARLIC MASHED POTATOES
4 large potatos, peeled or unpeeled, cut in half
non fat sour cream
rice milk
4 cloves garlic, minced

boil potatoes about 30 minutes or until tender
mash
add sour cream and rice milk and mix until creamy, but not wet
stir in garlic
(I don't usually measure the milk or sour cream, I just taste the potatoes along the way, when they taste good, they're ready)

In a large skillet, heat the oil over medium heat
add the onion and saute until transparent
add the vegetable stock, mix well and cook for about 3 minutes
add the ground meat, cover and simmer for 10 minutes
add the vegetables, stir well and cook for about 5 minutes or until they are heated through
Transfer to an oiled casserole dish
spread the potatoes evenly on top and sprinkle with cheese
bake 25-30 minutes until the top has formed a crust

serve hot.
enjoy!
xoxoxo