The Monday to Friday Vegetarian: Make It Tonight

This delicious cold-weather meal is so tasty, you'll forget your not eating meat!

Vegetarian Shepherd's Pie with green salad
Makes 4 servings.

Ingredients
Bottom Layer
1 Tbsp olive oil
1/3 hot, red banana pepper, diced
2 carrots, diced
1 small zucchini, sliced
2 cobs corn
1 pack vegetarian ground round

Top Layer
3 medium white potatoes OR 8 red potatoes
1 Tbsp plain yogurt OR low-fat sour cream
2 Tbsp milk
1 tsp margarine
1/2 tsp black pepper
Cheddar cheese, grated

Instructions
Step One (Mashed potatoes)
1. Dice potatoes and place in a microwave safe bowl. Microwave for 12 to 14 minutes, stopping to stir potatoes twice. When a fork goes in easily, the potatoes are done.
2. Add yogurt, milk and margarine, and pepper. Mash potatoes until smooth.

Step Two (Cooked corn off the cob)
1. Bring 4 cups of water to a boil. Add corn. Cook for 4 minutes.
2. Remove pot from stove. Run cold water into pot for several minutes. Allow the corn to cool.
3. With a large knife, cut corn off of cob by slicing down the side of the cob.

Step Three (Ground round stir-fry)
1. Microwave or steam carrots for 4 minutes or until soft.
2. Heat oil on stove top in a deep-dish pan on medium heat. Add hot pepper and saute for 2 minutes. Add cooked carrots and zucchini. Saute for 3-4 minutes, until zucchini is softened.
3. Add ground round and corn. Saute for 3-4 minutes until heated throughout.

Step Four
1. Spoon the ground round mixture into bottom of a loaf pan. Press down with a spoon so packed fairly tightly.
2. Spoon mashed potatoes on top of ground round. Spread evenly.
3. Top with grated cheddar cheese.
4. Cook in a preheated oven at 350 degrees Celsius for 25 minutes or until cheese is slightly crisp.