SHEPHERD’S PIE

One package bloomfoods Italian Crumble
2 pounds potatoes, washed and cubed
1/2 cup non-fat Greek yogurt*
1/2 onion, diced
2 cups vegetables (peas, green beans, diced carrot, etc)
1 cup vegetable stock
2 T flour
2 T oil, divided
1 T Worcestershire Sauce

*optional…. Omit to make this a vegan meal!

Prepare Italian Crumble by opening packet, placing in a medium bowl and adding 1 cup boiling water.  Stir thoroughly and set aside.

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and place in a bowl. Add the yogurt into potatoes and mash until potatoes are almost smooth.  Set aside.

While potatoes boil, preheat a large skillet over medium high heat. Add 1 T oil to hot pan;  add chopped onion, carrot and other vegetables to the pan and cook 5- 10 minutes, stirring frequently.

 In a second small skillet over medium heat cook 1 T oil and flour together 2 minutes. Whisk in broth and Worcestershire Sauce.  Thicken gravy 1 minute. Remove from heat.  Add Crumble and vegetables to gravy.  Bring to boil then remove from heat.
Preheat broiler to high. Spread Crumble and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. (Add Parmesan or Mozzarella cheese to top if desired and return to broiler to melt)