- 2 packages of Yves Veggie Ground Round (Italian)
- enough olive oil to stop things from sticking!
- 1 red pepper, diced
- 1 green pepper, diced
- 1 onion, diced
- 1 package of mushrooms, sliced
- salt & pepper to taste
- a few shakes of Worcestershire sauce - please be aware that most of these sauces contain anchovies, so if you are a vegetarian (and i'm sure you'd know this already!) try to find one without any anchovies or skip this step altogether. Thanks to Les for this tidbit!
Mashed Potato
- 6-7 medium potatoes (russet or yukon gold), peeled
- milk or cream to taste (I used creme fraiche this time)
- 2 tablespoons of butter or to taste
- salt & pepper to taste
- chives
- 1/2 cup shredded cheese for the topping
I like to make my mashed potatoes first, usually a day ahead of time if I'm busy so I'm not doing everything on the same night. If you are doing them on the same day, make your mashed potatoes before any of the other steps. Once those are finished, set aside. Preheat oven to 375 F.
Cook up all your vegetables until soft in some olive oil - start the onions first as they take longer. Once finished, set aside in a bowl. In the same pan, heat the veggie "meat" with salt, pepper and Worcestershire until warmed through. Transfer the "meat" to a corningware and pack it down a little, add the mashed potatoes next and then top with some cheese.
Pop into the oven for 20 minutes until bubbly. Move to the top rack and broil for another 2 minutes or so until the cheese is golden.
Enjoy!
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