Shepherd's Pie

This is my favourite comfort food, my Mom used to make this all the time when I was growing up.  I have modified it to be vegan friendly and even the meat eaters in our house enjoy it, I hope you do, too!

You will need...

An onion, four cloves of garlic, a small boc of button mushrooms, eight medium sized potatoes.
A package of ground round, and one small can of; corn, cream corn and peas,
About two tbsp of oil or vegan margerine.

*Yukon gold potatoes are best for mashed potatoes.
*I like to use white button mushrooms, but use your favorite.
*Ground round is that mock ground beef soy product; I like the original but you can also try Italian or Mexican for a different flavor.

Prep...

Pre-heat oven to 450 degrees.

Finely chop up the onion, garlic and mushrooms.  Rinse, peel, and chop up the potatoes.

Let's get cooking!

In a medium sized sauce pan, or a large skillet,
heat about 2 tbsp of oil or vegan butter over medium-low heat.
Add your onions and cook until transparent, add garlic and let cook for about a minute.
Add mushrooms and cook through, for about five minutes.
Add your ground round and corn, heat through.

In a separate sauce pan, bring enough water to cook your chopped potatoes to a light boil.  I like to chop my potatoes up small and steam them, once the fork goes through them easily I drain most of the water, adding about 1/3 of a cup of the water back to the potatoes to mash them smoothly, you can use milk or butter, too, but the water will add some of the nutrients back and is healthier, a dash of salt and pepper to taste and you've got your mashed potatoes read to go!

Layer the ground round mixture about 1/3 of the way up in your casserole dish.

Layer the creamed corn as the second layer.

Smooth the mashed potatoes over the first two layers,
pop into the oven for 45 minutes.

I usually have about a 1/4 of my ground round mixture left,
which is super yummy with pasta, so I put it aside for another quick meal.