Vegetarian Shepherd's Pie - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

3" x 4" (223 grams/7.8 oz)

Ingredients

	Metric	Imperial
Lightlife Grounds, Vegan, thawed	2270 g (5 packages of 454 g)	5 lbs (5 packages/454 g each)
Onion, frz, diced	180 g	6.3 ounces
Carrots, frz, diced	270 g	9.5 ounces
Mushrooms, pieces, canned, drained	250 ml	1 cup
Parsley, dried	10 ml	2 tsp
Garlic Powder	10 ml	2 tsp
Milk, 2%	400 ml	1 2/3 cup
Cream of Mushroom Soup, LS, canned, condensed	800 ml	3 1/4 cups
Potato, mashed pearls or alternatively can use fresh mashed	831 g	1 lb 13 oz
Cheddar Cheese, shredded	560 ml	2 1/4 cups
Ground black pepper	2 ml	1/2 tsp

The day before, thaw vegan lightlife grounds in an insert pan in the refrigerator at 4'C/40'F or lower.
Preheat convection oven to 350'F.
Brown vegan grounds in a non-stick pot on medium heat. Product is "raw" so handle as you would ground beef; product may still appear pink when cooked due to beet juice.
Add vegetables and spices to browned meat crumble. Cover and cook until vegetables are tender.
Combine milk and soup. Keep refrigerated at 4'C/40'F until ready to use. Add soup mixture to meat.
Spray a 2" deep insert pan(s) with cooking spray. Pour meat mixture in to insert pan(s).
TOPPING: Prepare potatoes according to package directions and spread evenly on meat. Sprinkle shredded cheese and pepper over potatoes.
Bake for approximately 1 hour to an internal temperature of 165'F/74'C for 15 seconds is reached.

Serve with roasted or steamed green beans, broccoli or brussel spouts and garlic bread (sides not included in the nutritional information).