Ingredients
6
6 servings
- •4 large potatoes, peeled and cut into large chunks
- •4 cloves garlic, peeled
- •1 cup shredded Cheddar cheese
- •salt and ground black pepper to taste
- •1 tablespoon canola oil
- •2 small onions, chopped
- •1 pound vegetarian beef crumbles (such as Boca®)
- •1 (10 ounce) can sliced mushrooms, drained (Optional)
- •1 cup frozen peas
- •2 tablespoons vegetarian Worcestershire sauce
- •1 (15 ounce) can creamed corn
- •1 pinch paprika (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
- Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
- Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
- Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.
Nutritional Facts
Per 6 servings
- Calories: 502
- Carbohydrate: 73g
- Fat: 13g
- Fiber: 12g
- Protein: 27g
- Sugar: 10g
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