Directions
- Combine Veggie Crumbles, the egg, tomato sauce, peas, spinach and corn into a casserole dish. Mix until well combined
- Bake for 20 minutes at 350 degrees.
- Using a fork, break up the mixture every few minutes to keep the crumbly consistency.
- Meanwhile, while your bottom layer is baking, boil your 4 potatoes until soft.
- Mash potatoes and combine with sauteed onions and dash of non-dairy milk. Garnish with paprika and salt to taste.
- Top bottom layer with Potato mixture and place back into the oven at 375 for about 10 minutes or until the potato layer is lightly browned.
Pat’s Hearty Veggie Shepherd’s Pie
(serves 5 - 6)
Ingredients
1 package of the Sol Cuisine Organic Veggie Crumbles
1 egg
6 ounces of tomato sauce or juice
1 cup frozen peas
1 package chopped frozen spinach
1 cup frozen corn
4 potatoes boiled with skins on
1 onion sliced and sautéed
Small amount of non-dairy milk
Salt to taste
