Meatless Shepherds Pie With Rutabaga, Turnip, Parsnip & Carrot

1 c. Bob's Red Mill TVP
*3 cups beef or vegetable broth (1 c. for the TVP, 2 cups to cook the veggies)
2 parsnips sliced 1/4" thick
2 carrots sliced 1/4 " thick
2.5 c. rutabaga cubed 1/2"
1 turnip cubed 1/2" (or smaller as they take longer to cook than the other veggies.
1 medium onion diced
1 large stalk of celery sliced thin
1/2 cup canned mushrooms sliced (or sub fresh)
1/2 cup frozen peas
1 Bay Leaf
1/4 tsp ground Thyme
1/4 tsp black pepper
2 TBSP Tomato Paste

For Potato topping:
1 1/3 cup Betty Crocker Potato Buds
1/3 c. skim milk
2 tsp Butter Buds
1/4 teaspoon NuSalt
1.33 cups tap water
1/2 c. Kraft fat free cheddar

Reconstitute the TVP with 1 cup beef broth.

Spray a dutch oven with cooking spray. put the vegetables in the pot and cook, stirring until they begin to soften.

Stir in the tomato paste, add the TVP, broth, mushrooms, peas, bay leaf. thyme and pepper, Bring to a boil, reduce heat and simmer for about 45 minutes until the vegetables are tender.

Preheat the oven to 375

Potato topping:
Mix potato topping using the Butter Buds in place of butter, according to the package directions for 3-4 servings.

If desired, move the TVP/vegetables to a casserole dish sprayed with cooking spray. Top the mixture with prepared mashed potatoes, sprinkle with the shredded cheese and bake until golden brown. If necessary add a bit of water to the mixture before topping with potatoes.

Bake until golden brown, about 20 minutes.




Serving Size: 6 servings