No-Meat Tex-Mex Pie

This is sort of a Tex-Mex version of the traditional Sheppard's Pie we eat in Quebec, except that I substitute meat with ground soy protein. The topping is made with mashed sweet potatoes. I would suggest mixing both regular and sweet potatoes, since this is quite sweet.

Ingredients

Olive oil

1 large red onion, chopped

4 garlic cloves, chopped

1 package (343g) Yves Veggie Original Ground Round

1 small can of carrots and peas mix, drained and rinsed

1 can black beans, drained and rinsed 

About 1 teaspoon cumin

Hot pepper flakes, to taste

Chilli powder, to taste

1 can of each, creamed corn and regular corn

3 large sweet potatoes, oven baked

Milk

Coriander, chopped

Lemon juice

Salt and pepper

Directions

1. Preheat the oven to 400 degrees F. Place potatoes on oven rack and bake until tender. Remove skin and add potatoes to a large bowl. Mash potatoes, adding milk, chopped coriander, lemon juice, salt and pepper to taste.

2. In a small bowl, mix together regular corn and creamed corn. Set aside.

3. In a large pan on medium heat, heat olive oil. Add onion and garlic and cook until they start to caramelize. Then add "meat", cumin, chilli, hot pepper flakes, salt and pepper. Cook until warm. Add black beans, peas and carrots. Mix well and set aside.

4. In a large dish, add "meat" mixture to the bottom and spread evenly. Add corn over "meat" and spread evenly. Finally, add mashed potatoes as the final layer and spread out. Place dish in oven and bake for about 20 minutes, or until bubbling.