D-Sweet Potato Shepherd's Pie-6

1/2 tsp Garlic powder
1/4 tsp Pepper, black
1 tsp Rosemary, dried
1/2 tsp Salt
1 tbsp Canola Oil
1 medium (2-1/2" dia) Onions, raw, chopped
4 sweet potato, 5" long
1 package (10 oz) Mixed Vegetables, frozen
1-1/2 cup Tomatoes, red, ripe, canned, whole, no salt added
4 tbsp Earth Balance Natural Buttery Spread
1 teaspoon veggie bouillon cubes and granules, low sodium
1 tsp Worcestershire Sauce
2 cups sliced Mushrooms
6 tbsp Hemp Hearts- raw shelled hemp seeds
6 serving Cheese, Dairy-Free, Daiya, Monterrey Jack

Cut potatoes in thirds then cook in microwave for 4-8 minutes. When cool enough to handle, remove and discard skins. Mash with Earth balance, cheese, salt and pepper. Set aside.

Preheat oven to 400*.

Place oil in skillet, heat oil over medium high heat. Add onions and mushrooms and cook until tender 4-5 minutes. Add garlic, broth, crushed tomatoes, rosemary and Worcestershire sauce. Bring to a boil then reduce heat to medium and simmer until thick. Then stir in the mixed vegetables. Add salt and pepper to taste. Cook 2 minutes. Stir in the hemp hearts.

Pour mixture into prepared baking dish. Spread the top with mashed sweet potatoes. Place the dish on a large baking sheet. Bake 15-20 minutes until the top is lightly browned. Top with Grated Monterrey Jack cheese.

Serving Size: Makes 8 servings