Vegan Sherpherd's Pie
1 bag of Morningstar crumbles
1 small onion, chopped
3-4 cloves of garlic, minced
a few tablespoons of spaghetti sauce (optional, to taste)
2 cups of frozen corn
1 cup of frozen green beans
spices: turmeric, garlic powder, salt, pepper (to taste)
About 3 large potatoes, mashed
*I used instant mashed potatoes to save time. I used about 3 cups of flakes and ended up having a little bit extra. I added a little bit of garlic powder, salt, and pepper to the potatoes for some added flavor.
Nutrional yeast flakes for garnishing.
OK, here's what you do:
Saute the onion and garlic in a little bit of olive oil. Add the Morningstar crumbles and a little bit of tomato paste or spaghetti sauce, if you want. Simmer on low while you prepare everything else.
Cook the corn and greenbeans together in a pot; add the spices while they're cooking.
Make the mashed potatoes according to the directions on the box (or, if you're using real potatoes, just make 'em however you normally would!)
Once all of the layers are done cooking individually, layer them in a casserole dish in this order: meat on the bottom, corn/green beans next, potatoes on the top. Sprinkle the top with nutritional yeast flakes.
Poke holes with a fork through the mashed potatoes, all the way to the bottom, so steam can escape while it bakes.
Bake at 375, until the top is lightly browned, or juices from the 'meat' layer start to bubble up.