Shephard Shmepard's Pie

If, like me, you like meat but have chosen not to eat it, then like me, you may be sorely missing Shephard's Pie, the hearty, meat-heavy casserole baked under a blanket of crispy mashed potatoes...

But never fear! Where there is a will, leftovers, and veggie meat, there is a way!!!!!
While this is more of a cold weather dish, I am always cold, so it's good whenever (also equally as tasty eaten cold as leftovers as it is hot out of the oven), and it's also good for you and good for the planet, being a plant-based meal. Notice a recurring word here?
Since I had leftover Cauliflower-Leek Puree, I used that instead of potatoes for the topping, and the results weren't good... they were GREAT!
I don't care if you're vegetarian or not, this meal hits the spot and keeps on hitting! Give it a try, it just might change your life.

even the dog wants it

Shmepard's Pie

(serves 1)

- 1/2 small Vidalia Onion, diced

- 1 Carrot, diced

- 1/4 c frozen Sweet Peas

- 1/4 c frozen Roasted Corn

- 1/3 package Smart Ground Veggie Crumbles

- Spices (Onion + Garlic Powders, Ground Thyme, Black Pepper, Smoked Paprika)

- splash of Worcestershire Sauce

- splash of Liquid Smoke

- Cauliflower-Leek Puree (or mashed potatoes)

Preheat oven to 350.

In a small skillet, brown onions in olive oil, then add carrots and cook until soft. Stir in Veggie Crumbles and brown, then add Worcestershire Sauce and Liquid Smoke, and season with Onion and Garlic Powders, Ground Thyme and Black Pepper. Stir in frozen peas and corn, and cook until hot. Remove from heat and either transfer mixture to a small casserole dish or leave in cast iron skillet. Spread Cauliflower-Leek Puree or mashed potatoes over top and then sprinkle with Smoked Paprika. Transfer to oven and bake until heated through and beginning to brown, then give it a second under the broiler to get it nice and crispy. Grab a spoon, a salt shaker and the ketchup, and dig in!!!!!