 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
|
Ingredients:
4 medium potatoes |
2 tablespoons margarine |
1/4 cup soymilk |
1 pinch salt and pepper |
1 medium onion |
1 tablespoon vegetable oil |
12 ounces ground meat substitute |
1 (10 1/2 ounce) can campbells mushroom gravy |
1 (6 ounce) can mixed peas and carrots |
1 tablespoon minced garlic |
1 pinch red pepper |
1 pinch salt |
1 pinch pepper |
Directions:
1. Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Season with salt and pepper.
2. In a medium pan, sauté the onion in the oil until translucent.
3. In a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges.
4. Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.
|
|