Devil'S Sheppards Pie

• 1)1 pkg. of Yves Mexicain Ground Beef (Vegetarian Meat)
• 2)Idahoan Instant Potatoe Flakes(6 servings)
• 3)1 can of Cambell's Vegetable Soup
• 4)1/3 cup of milk
• 5)Shredded Cheese
• 6)3 tablespoons of margarine

1. Cook up package of veggie meat in a frying pan for a few minutes. Then add the can of Campbell's tomato soup and mix in until it is all together. Cover and put aside. In a medium sized pot, cook up the instant potato flakes. Usually six(6) servings will be just enough. Usually six servings consist of two cups of water, three tablespoons of margarine and a dash or two of salt. Add all of these things into the pot and heat until it boils. Take off of heat and add two(2) cups of potato flakes and a 1/3 cup of milk. Stir gently, do not whip, until it is to the desired texture. If the flakes seem too watery, add more potato flakes and stir to the desired texture.
2. The next thing to do is spread the cooked veggie meat evenly on the bottom of the casserole dish. Then spread the cooked potato flakes evenly over the meat till its completely covered. Once this is done, add some butter on top of the potato flakes to keep it smooth and creamy. Then add the shredded cheese on top.
3. Pre-heat the oven at 350C. Then place the casserole dish in the middle of the oven and cook for about 30 minutes. Take out of oven and let sit for 5-10 minutes before serving.
4. Enjoy. :)

vegetarian, of cambells, milk, cheese, margarine

Taken from www.epicurious.com/recipes/member/views/devils-sheppards-pie-1216448 (may not work)