Beefy Potato Casserole

This is a veggie version of Shepard's Pie. My step mom used to make a great Shepard's pie back in the day, and I never found a veggie equivalent until this recipe came along. It's easy and comforting to eat. My nieces helped me cook this meal last night - sorry, I forgot the pictures!

If you wanted to lighten this recipe up a little, use less cheese and fat free milk. I used less cheese last night and it was still delicious.

3 - 4 potatoes, peeled, cubed, cooked then mashed (use milk/butter like usual)

1/4 tsp salt

1 pkg soy morningstar soy crumbles

1 small onion, minced

1/4 tsp pepper

2 cup shredded cheddar cheese

11 oz can corn, drained

10 3/4 oz can cream of mushroom soup

1/2 cup 2% milk

1 - 2 cups frozen peas

1. Saute onion in skillet, adding salt and pepper while stirring. Add ground soy crumbles. Cook until heated.

2. Add 1 cup cheese, corn, soup, milk and peas. Stir.

3. Pour "beef" mixture into a lightly greased 13X9 baking dish.

4. Spread mashed potatoes over the top.

5. Bake at 350 for 20 minutes. Add remaining cheese, and bake another 10 minutes.