Shepherd’s Pie with Mashed Potatoes and RVP

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Shepherd’s Pie with Mashed Potatoes and RVP
4 cups mashed potatoes
2 tbs margarine
salt and pepper to taste
1 onion, diced
1 tbs vegetable oil
1 1/2 cups vegetarian ground beef substitute or re-hydrated TVP
1 1/4 cups vegetarian gravy
1/2 cup green peas
1/2 cup corn
1/2 tsp garlic powder
dash cayenne pepper
Pre-heat oven to 350 degrees.
Sautee the onion for a few minutes, until tender, in the vegetable oil.
In a large mixing bowl, combine the onions, beef substitute or rehydrated TVP, vegetarian gravy, peas, corn, garlic powder and cayenne. Pour into a pie pan or baking dish.
Spread the mashed potatoes over the veggie mixture.Bake for 30 to 40 minutes.

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