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Vegan Shepherd's Pie

This recipe has been adapted from an Yves Veggie Cuisine recipe card. The 
tarragon makes for an unusual but lovely taste.

1 pkg (340 g) Yves Veggie Cuisine Veggie Ground Round, Italian or Original
3 large baking potatoes
3 garlic cloves, minced
1 onion, diced
1 stalk celery, diced
2 Tbs vegetarian Worcestershire sauce
1 tsp dried tarragon
Salt to taste
1/2 tsp coarse black pepper
1 398 ml tin corn

Boil potatoes until tender. Mash with your favourite milk substitute (I 
used lowfat soymilk). Set aside. Preheat oven to 350F/180C.  Saute onion, 
garlic and celery in your favourite liquid until tender. Off the heat, add 
crumbled Veggie Ground Round, Worcestershire sauce, tarragon, salt and 
pepper. Mix well and transfer to non-stick or Pam-sprayed 1.5l casserole 
dish (I used a 24 cm pie dish). Spread evenly. Top with corn and cover corn 
with mashed potato. Sprinkle paprika on top. Bake 25-30 minutes or until 
golden on top. Serves 4.

Be well, Happy Hannukah to all celebrating, Hadass

Dr. Hadass Eviatar (XX)				mailto:eviatar@xxxxxxxxxx
National Research Council of Canada		Phone: (204) 984 - 6618
Institute for Biodiagnostics			Fax:     (204) 984 - 7036
435 Ellice Avenue, Winnipeg, MB, R3B 1Y6	http://www.ibd.nrc.ca/~eviatar
  -- Shun evil and do good; seek peace and pursue it -- Psalm 34