The Good Shepherd's Pie

Prep Time 20-30 min  Bake Time 30 min@ 350

Equipment Needed ;

Glass Baking Dish 2 qt   pot for boiling potatoes  pot for cooking corn  saute pot for crumbles

wooden spoon  rolling pin flour paring knife for potatos  or whatever knife you like to use   food processor or blender

Ingredients Needed;

For Crust-Top and Bottom

I have not mastered crust yet, so I have used frozen Peppridge Farm Pastry Sheets or Organic Spelt Filo Dough- If you like making crust, do so for bottom and top of this dish, otherwise, use one thawed PF sheet rolled out enough to make two thin sheets, one for bottom crust, one to place over top. If you like a thicker crust, you can use two sheets but will have some left over from second sheet.  Filo is thin enough to fold over on bottom, and tuck in on top.

6 medium potatos -do not have to peel if you like them mashed with skin on

2 lbs corn any kind frozen, canned, fresh taken off cob

3 pckgs soy crumbles -can be mixed with Gimmea Lean  Soy  Sausage 

Sea Salt, Pepper, Fresh Basil, Sherry, Cumin , Garlic

 Preheat oven to 350

Use small amount of oil or flour to grease glass baking dish   Place bottom crust in dish, perferate with fork to make about 4 tiny holes,  when oven is heated,bake it until slightly brown. This helps it from getting soggy after ingredients are added. Check it often, every couple minutes

place potatos, diced, in pot, cover with water and steam until soft, about 10-15 min A variation can be suing 1/2  sweet potato 1/2 white. Either mix together of leave seperate to layer them seperately for different tastes and  layered look

Corn can be warmed slightly in pot and drained. If using raw corn, cook for about  5-8 min to soften

Saute soy crumbles until browned, about 10 minutes, in olive oil, sherry,garlic, cumin, sea salt, pepper . You can add sliced mushrooms, onions, peppers(tri colored or any kind you like)or leave crumbles plain. Another variation can be adding small diced summer squash, zucchini,or your  favorite veg to mixture.

When potatos are soft, drain. Put them in food processor, blender or  hand mash with sea salt and pepper to taste. Add soy, rice, or almond milk anough to create creamy but firm mashed potatoes. Add  soy margarine or a bit more olive oil. For less fat, add veg broth instead of oil or margarine. You can also add 1/2 cup toffuti sour cream and or toffuti cream cheese to the mix. Another variation could be adding 1/2 cup salsa to mix.

Now we can put it all together.

Take glass dish with par baked crust and add a  layer of mashed potato, about half,spread with spoon or cake froster over crust. Add layer of corn, half, on top, and layer of crumbles,half of mix, on top of that. Repeat this layering with remainder of potato, corn, crumbles, and top with another thin layer of potato to hold together. Place top crust over dish and tuck in sides. Using pastry brush, paint thin layer of oil on top crust and sprinkle with oregano, cumin, cinnamon, or any of your favorite herbs/spices.  Poke a couple holes in top crust.Bake for about 20 - 30 minutes, checking a few times.

A gravy can be made to serve with this by using veg broth heated with magaine,  Braggs amino sauce, sherry or white wine, and whisking in flour to make gravy.  Make a huge salad, side of fresh asparagus, or spinach, and eat well. Use other veggies or layers to make dish different, colorful, wonderful!!

This is an original recipe and not written down anywhere. If you need advice, eamil me at This email address is being protected from spam bots, you need Javascript enabled to view it , or call 374-1996 . Best time to call me is Sunday between 9 and 11 am.

Eat Joyfully, Consciously!