Mom's Shepherd's Pie (Teese Part 2)

So I made this a few weeks ago when I was doing the Teese challenge, but I forgot to post it. Teese had also sent me out the Mozzarella flavor, and I used some of it for baked ziti and then the rest on this, my Mom’s Shepherd’s Pie. This is what I had all the time growing up, and it was so nice to be able to veganize it! This is so comforting, and so yummy, and so made me miss my mom. I like to think if she were still around, she would have gone vegan. So I attempted to broil this for a few minutes to get that brown, crusty, cheesy look. As you can see, I left it a minute too long and it burnt slightly. Oh well, life’s not perfect and neither is my cooking! I think this would be fine without any cheese too.



Mom’s Shepherd’s Pie

Preheat oven to 350 degrees.

You need:

½ package of veggie crumbles
1 small can of tomato sauce
1 tsp garlic powder
1 tsp onion powder
Salt & pepper to taste
1 c frozen corn, thawed
1 can peas, drained (or sometimes I use green beans)
2c mashed potatoes, prepared any way you like.
¾c grated Teese (I used Mozzarella, but you could use Cheddar as well)

Place the veggie crumbles in a microwave safe bowl and nuke for 1 minute. Add the tomato sauce and spices to that and mix well.

Spray an 8 X 8 square baking dish with non-stick spray. Spread out the crumble mixture evenly on the bottom. On top of that, added the corn and peas. Then top with mashed potatoes, followed by the Teese. Bake for 30 minutes, then broil for 2 minutes (optional) to brown the top. Yum!