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Christian Vegetarian Association Presents:
Take Heart!

Belt Bustin' Shepard's Pie


2 12 oz packages veggie "ground beef"

1 medium red onion, thinly sliced

salt and pepper to taste

1 can creamed corn

1 can sweet whole kernel corn

1 cup frozen sweet peas

1 1/2 pounds of baby red potatoes, washed well

2 tablespoon fresh, thinly sliced chives

1 tablespoon minced garlic (add more or use less depending on your tastes)

1/2 cup non-hydrogenated vegan margarine / soy butter

salt and pepper to taste

a sprinkle or two of paprika (optional)


- Set the oven at 350 degrees.

- Put your potatoes on to boil in enough salted water to cover them.

- While your potatoes are cooking, saute the onion in a large skillet with 1 tsp olive oil until it begins to look translucent. Add in "ground beef" and cook until heated through, salt and pepper to taste and remove from heat.

- Transfer "beef" to a non-greased baking dish, a 10" deep dish casserole or a 9"x13" rectangular pan will work fine.

- Open your cans of corn and spread them each in a layer over the "beef", do the same with your frozen peas and set aside.

- At this point your potatoes should be cooked through and ready for a good mashing. Pour off the water, toss in your garlic, chives, margarine/soy butter, salt & pepper and mash to your favorite consistency.

- Spread the mashed potatoes over the rest of your pie and sprinkle with the optional paprika.

- Place pie on a foil-lined cookie sheet - (the pie will become very bubbly, you will want to catch the spill over)- and bake for 30 -45 minutes, or until the potatoes are nice and golden and the juices from the "beef" and veggies are bubbling around the edges.

- Allow to cool for at least 10 minutes and serve with a nice green salad.

Serves: 4-6

Preparation time: 1 1/2 hour . 

Your question and comments are welcome

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