Recipe - Vegan Shepherds Pie

1 pack (340 g) Yves Veggie Cuisine
Veggie Ground Round;
Italian or Original
3 lg Baking potatoes
3 Garlic cloves; minced
1 Onion; minced
1 Stalk celery; minced
2 tablespoon Vegetarian Worcestershire
sauce
1 teaspoon Dried tarragon
Salt to taste
One half teaspoon Coarse black pepper
1 cn (398 ml) corn
Paprika

This recipe has been adapted from an Yves Veggie Cuisine recipe card. The
tarragon makes for an unusual but lovely taste.

Boil potatoes until tender. Mash with your favourite milk substitute (I
used lowfat soymilk). Set aside. Preheat oven to 350F/180C. Saute onion,
garlic and celery in your favourite liquid until tender. Off the heat, add
crumbled Veggie Ground Round, Worcestershire sauce, tarragon, salt and
pepper. Mix well and transfer to nonstick or Pamsprayed 1.5l casserole
dish (I used a 24 cm pie dish). Spread evenly. Top with corn and cover corn
with mashed potato. Sprinkle paprika on top. Bake 2530 minutes or until
golden on top. Serves 4.

Posted to fatfree digest by Hadass Eviatar eviatar@ibd.nrc.ca on Dec 16,
1998, converted by MM_Buster v2.0l.