Ingredients Jump to Instructions ↓

  1. 1-1/2 cups vegetable broth

  2. 1-1/2 cups chopped carrots

  3. 2 onions, chopped

  4. 2 cloves garlic, minced

  5. 1 cup sliced mushrooms

  6. 1 cup sliced celery

  7. 2 cups frozen corn

  8. 1 cup frozen peas

  9. 1 tsp. pepper

  10. 2 bay leaves

  11. 1/4 tsp. nutmeg

  12. 12 oz. pkg. frozen beef subsitute crumbles

  13. 2 Tbsp. flour

  14. 6 servings refrigerated prepared mashed postatoes

  15. 3 Tbsp. light cream

  16. 1/2 cup grated Romano cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. In large saucepan, combine broth, carrots, onions, garlic, mushrooms, celery, corn, peas, pepper, bay leaves and nutmeg. Cover and cook until vegetables are tender, about 10 minutes. Add crumbles and mix well. Remove 1/2 cup of broth from saucepan and mix with flour in a small bowl. Add back to the vegetable/crumble mixture in saucepan and simmer until thickened, stirring frequently. Remove bay leaves. Spoon vegetable/crumble mixture into a 3-quart casserole dish. Combine mashed potatoes, light cream, and cheese in large bowl and mix to combine. Spoon potatoes over vegetable mixture. Bake at 375 degrees F for 20-30 minutes or until pie is bubbly and the potatoes begin to turn golden brown.

  2. servings


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