Shepard's Pie Take 2
Shepherd’s Pie with Mashed Potato Topping
Adapted from I Eat Food
1 large or 2 small onions, chopped
3 large carrots, chopped
2 tsp dried thyme
1 cup water
1 tbsp Better Than Bullion Vegetarian Beef Flavouring
14 oz tomato sauce
2 tbsp bbq sauce
2 ½ cups cooked pinto beans
1 ¼ cup frozen peas
3 tbsp corn starch mixed with 1 cup water
1 cup TVP
1 oatmeal sesame pie crust
3-4 cups mashed potatoes (Yukon gold + Silk + garlic powder)
parmesan cheese, to serve
freshly ground black pepper, to taste
Heat a Dutch oven over medium high heat. Add a bit of water, and then toss in the onions and carrots. Sauté until tender, about 5 minutes. Add the thyme, water, bullion, tomato, bbq sauce, beans, peas, and corn starch, and cook for a couple minutes. Add in the TVP, and simmer for 5-7 more minutes, until the TVP has pretty much soaked up the better part of the liquid.
Preheat the oven to 375.
Serve topped with pepper and parmesan.