Fake Meat Shepherd's Pie

    It's been a llllloooonnnngggg day.....woke up at 4:30 am and made it to work by 6:00 am.  Work seemed to last an eternity and then I came home and cleaned our house from top to bottom.  My two aunts, Bev and Paula, are coming to Dothan tomorrow and we are so pumped!  They are the most fun, outrageous, awesome aunts ever and always up for a "rrrruuuuddddeee" time.  Aunt B has been here before...we love when she books a room at Hotel de Jacksonian.  Aunt Paula is from Orlando, FL and hasn't been able to make the trip yet; however, she will be working in PCB tomorrow and is making the short drive to see us!  All of that to say, I'm tired, full, and this will be a quick post.
   Sister came over to our house this past Sunday afternoon and wanted me to help her make a grocery list...well that turned into me going with her to Publix and loading up her shopping cart ;)  She wanted to make a shepherd's pie that night so we bought all the ingredients and I gave her a quick run down on what to do.  Apparently, she's a natural meat pie maker.....she and David loved it the most.  The next day, she sent Dave and our friend, Al, leftovers to work for a home cooked lunch....it was a hit!  So, I started brainstorming and here is what you'll need for my vegetarian shepherd's pie.....

Boca meatless crumbles
1 can mixed veggies
1 yellow onion
1 package instant potatoes
olive oil
vegetable broth
shredded cheese
bell peppers (optional)
spinach (optional)
garlic salt
parsley
oregano
salt/pepper

    I made it easy on myself and microwaved the instant taters according to the directions on the package (I actually sprinkled in parsley and fresh grated parmesan cheese for extra flare).  Chop onions and bell peppers and saute in a skillet with olive oil until soft.  Add in the meatless crumbles and a splash of veggie broth and continue cooking.  Throw in the can of mixed veggies (and Popeye leafers) and season with parsley, oregano, garlic salt, and salt/pepper.  In a casserole dish or individual ramekins, layer the meat mixture first and taters on top.  Bake at 325 degrees for 20 minutes....add shredded cheese to the top and broil (eye lids peeled!!) until golden.  We added fresh cilantro as a garnish and had a spinach salad on the side.  It was a very warm and hearty meal on a very cold night.
   Sister, next time you cook a meat pie, ask yourself this............ARE YOU READY FOR A THROWDOWN? ;)