For dinner tonight, I thought I would make Shepard's Pie, vegetarian style. As I started cooking the ingredients, one by one, I added them to the pot, until it was time to make the mashed potatoes. I reached into my cupboard for the instant flakes, just to shake the box and realize it was nearly empty. There wasn't nearly enough to make 1 serving, let alone enough for an entire casserole dish. Lucky for me, the yams/sweet potatoes (I can never tell which is which- these had the dark skin) from thanksgiving that I forgot to make were still good so I threw them in the microwave.
This was really my first time making sweet potatoes for something that didn't involve brown sugar so I was kind of worried how they would turn out. I also don't think I had ever microwaved them before, so that was an experience. Once I peeled the skins, I mashed in a two tablespoons of butter, a half cup of almond milk, salt pepper, paprika, poultry seasoning, and garlic powder. I've never tasted such a savory potato. So good.
I threw a bit of cheese on top (I had to restrain myself- it was so hard to not pile on three cups worth, but I did it!) and baked it for 30 minutes. I don't know if this is how you're supposed to make it, but its how I'm going to continue making it, that's for sure!
Preheat oven to 375f
1 bag vegetarian meat crumbles
1 cup corn nibbles
1 cup peas
1 cup broccoli
1/2 cup random veggies you think would be awesome. Go ahead, and surprise yourself. Beans, maybe?
1 can cream of mushroom soup
1 packet of onion soup mix
1-2 tablespoon french dressing
salt and pepper to taste
3-4 yams/sweet potatoes
2-3 tablespoons butter
1/2 cup milk
Salt, pepper, garlic powder, paprika to taste.
Mix the first list, cook thoroughly, adding the cream of mushroom and soup mix towards the end. Feel free to experiment. Mash the potatoes and what not. Spread the filling into a casserole dish, top with potatoes and spread evenly. Top potatoes with cheddar or perhaps a mozzarella blend. Bake for 30 minutes. Let cool for 5 minutes. Enjoy.