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Vegan Shepherd's Pie

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"Yummy vegan shepherd's pie, a Southern favorite!"
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58 m servings 305 cals
Original recipe yields 4 servings (1 8-inch pie)

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Heat a large skillet over medium-high heat; grease with olive oil spray. Add mushrooms and onion; saute until soft, about 5 minutes. Add diced tomatoes, gravy, and frozen vegetables. Bring to a boil. Reduce heat to low and cook until flavors blend, 8 to 10 minutes.
  3. Melt vegan margarine in a saucepan over medium heat. Add water and garlic powder; bring to a boil. Remove from heat. Add rice milk and stir in mashed potatoes and egg substitute.
  4. Spoon mushroom mixture into an ungreased 8-inch glass baking dish. Spread potato mixture on top.
  5. Bake in the preheated oven until top is golden brown, about 20 minutes.

Nutrition Facts

Per Serving: 305 calories; 8.1 g fat; 51.1 g carbohydrates; 10.3 g protein; < 1 mg cholesterol; 714 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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