Thanksgiving cooking delight

The shepherd's pie turned out fantastic and fooled everyone who thought that it was made with real meat! Actually every time we have cooked something with Yves Ground Round, and serve it to our friends, no one ever thinks that it's not real meat. Amazing.

Here's the recipe from the Yves Web site:

Shepherd's Pie
Makes 8 servings

Ingredients:

1/2 tsp salt
2 cups diced onion
1/2 tsp pepper
6 cloves garlic, minced
2 tsp tarragon
3—4 tbsp olive oil
2 pkgs Veggie Ground Round Original
2 tbsp Worcestershire sauce
1/2 tsp salt
1/4 tsp paprika
2 cups chopped celery
2 tbsp soy sauce
1/2 cup low fat soy or dairy milk
14 oz can creamed corn
5 large russet potatoes, peeled (4 lbs purchased)
1 tbsp olive oil
1/2 tsp white or black pepper


1. Preheat oven to 350 degress F.
2. Cut each potato into thirds and cook in boiling water until tender.
3. Meanwhile, in skillet, sauté onion, garlic and celery in oil over medium-high heat until soft. Turn off heat, add crumbled Veggie Ground Round Original, Worcestershire sauce, soy sauce, tarragon, salt, pepper and mix thoroughly.
4. Transfer Veggie Ground Round mixture to sprayed or lightly oiled 9 x 13" casserole dish. Spread mixture and pack evenly.
5. Spread corn over Veggie Ground Round mixture.
6. Drain potatoes, add oil, milk, salt, pepper; mash until fluffy. Spread potato over corn and sprinkle with paprika.
7. Bake for 20 minutes or until heated through.


Nutritional Information / serving:

Calories: 411
Protein: 25 g
Carbohydrate: 64 g
Fat: 8 g
Dietary fiber: 10 g
% Calories from:

Protein: 24%
Fat: 16%
Carbohydrate: 60%

I don't use the creamed corn in the recipe and I add peas and carrots to the meat. What would Shepherd's Pie be without peas and carrots?

Here we are at Mama Ray's house just before we had lunch.

Ray carving the turkey. It is real turkey, not tofurky. He still eats the bird. No bird for me. :)