Shepherd's Pie

By Joelene

Ingredients

• 1 cup chopped onion
• 1/2 chopped celery
• 2 TBSP chopped carrots and red pep
• 2 gloves garlic
• 8 oz tomato sauce
• 1/2 cup vege stock
• 2 TBSP Worcestershire
• 1 tsp cumin
• 1 tsp dried basil
• 1 1/2 cup crumbles
• 1 cup tomato juice
• 1 TBSP cornstarch
• Corn
• Potatoes

Preparation

Step 1

Make mashed pots.

Preheat oven to 375 and lightly spray oven proof skillet.

Saute over med heat, onions, celery, pep, carrots and garlic.

Stir in tomato sauce, stock, Worc, cumin and basil. Bring to boil and add crumbles. Turn off heat, cover and sit 15 mins.

Stir together, tomato juice and cornstarch-add to mixture. Heat over med heat until mixture thickens. Add corn.

Adjust seasonings and spread in skillet. Cover with mashed pots.

Bake for 25-30 minutes, until top is golden brown.