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Vegetarian Shepherd’s Pie with Sweet Potato

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4 Easy
Total: Active:
0 Ratings 

Ingredients (17)

  • 1-1/2 lbs sweet potatoes, peeled and chopped
  • 2 tbsp soft, non-hydrogenated margarine
  • 1/4 tsp fresh ground pepper
  • 2 tsp canola oil
  • 1 pkg Yves Veggie Original Ground Round
  • 1 green pepper, chopped
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 1 cup low sodium vegetable broth
  • 1 cup combined, sweet peas, corn and carrots
  • 2 tsp canola oil
  • 1 pkg Yves Veggie Original Ground Round
  • 1 green pepper, chopped
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 1 cup low sodium vegetable broth
  • 1 cup combined, sweet peas, corn and carrots
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Vegetarian Shepherd’s Pie with Sweet Potato

A great vegetarian take on a classic dish. Yves Veggie Original Ground Round and traditional Shepherd’s pie ingredients are easy to bring together and fabulous to enjoy.

Instructions

  1. 1In pot of boiling water, cook potatoes for about 15 minutes or until tender.
  2. 2Drain potatoes well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
  3. 3In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
  4. 4Stir in flour and cook, stirring, for 1 minute.
  5. 5Add stock to skillet; bring to a boil.
  6. 6Add peas, corn, carrots, and remaining ground pepper.
  7. 7Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
  8. 8Bake in 400F (200C) oven for about 15 minutes or until bubbly around edges.
  9. 9Stir in flour and cook, stirring, for 1 minute.
  10. 10Add stock to skillet; bring to a boil.
  11. 11Add peas, corn, carrots, and remaining ground pepper.
  12. 12Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
  13. 13Bake in 400F (200C) oven for about 15 minutes or until bubbly around edges.
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