Belt Bustin' Shepherd's Pie
1 1/2 pounds baby red potatoes
1 medium red onion, thinly sliced
1 teaspoon olive oil
2 (12 ounce) packages vegan ground beef
salt and pepper, to taste
1 (14 ounce) can creamed corn
1 (14 ounce) can sweet whole kernel corn
1 cup frozen sweet peas
2 tablespoons chives, thinly sliced
1 tablespoon minced garlic
1/2 cup non-hydrogenated vegan margarine
1-2 sprinkles paprika, optional
1. Preheat oven to 350 degrees F. Line a baking sheet with foil. Put your potatoes on to boil in enough salted water to cover them. Saute onion in a large skillet with olive oil until it begins to look translucent.
2. Add in "ground beef" and cook until heated through. Salt and pepper, to taste and remove from heat. Transfer "beef" to a non-greased baking dish, a 10" deep dish casserole or a 9x13" rectangular pan will work fine.
3. Spread each corn in a layer over the "beef", and do the same with frozen peas; set aside. Pour off water from potatoes, toss in garlic, chives, margarine, salt and pepper and mash.
4. Spread the mashed potatoes over the pie and sprinkle with paprika, if using. Place pie on prepared sheet, and bake for 30-45 minutes, or until the potatoes are nice and golden and the juices from the "beef" and veggies are bubbling around the edges.
Allow to cool for at least 10 minutes and serve with a nice green salad. Don't forget to change into your sweatpants before you get your second helping!