Nana's Shepard's Pie

This is by far one of the easiest comfort food recipes that is perfect for a chilly evening. Most of the ingredients are usually on hand, and I always think of making this in advance so that I can use the leftover mashed potatoes from a meal earlier in the week. This way, I get to eat mashed potatoes twice, which is never a bad thing! My mom, who is now referred to as Nana in our house, handed this recipe down to me, and now I am passing it on to you! Feel free to substitute the meatless crumbles with a homemade version of ground beef (e.g. tempeh, seitan, or tofu), but keep in mind that this meal is to be easy J Enjoy!

 

Ingredients:

1-2 tbsp of olive oil

1 package of frozen meatless crumbles

½ c of chopped onion

½ c of chopped celery

¼ c of chopped green pepper

1 can of tomato soup

1 small can of whole kernel corn

1 small can of mushrooms

4 c. of mashed potatoes (instant or homemade)

 

1.       Preheat oven to 350 degrees

2.       Heat oil in a large pan over medium/high heat. Brown the crumbles, onion, celery, and green pepper for 5-10 minutes until everything is cooked through, and veggies are tender-crisp. Stir in the soup, corn, and mushrooms with the crumble/vegetable mixture and remove from heat.

3.       Pour the mixture into a greased casserole (I use an 8x8 square casserole)

4.       Spread the mashed potatoes over the top of the crumble mixture

5.       Place in preheated oven, and bake for 45 minutes

6.       Allow to cool for 10 minutes before serving