Shepherd'S Pie

• 1 tablespoon vegetable oil
• 1 1/2 cups diced onion
• 3 garlic cloves, minced
• 14 large mushrooms (about 12 ounces)
• 1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground)
• 1/4 cup all-purpose flour
• 1 1/2 cups 1% low-fat milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (11-ounce) can no salt-added whole-kernel corn, drained
• 1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
• 1/2 cup reduced-fat sour cream
• 2 tablespoons butter

1. Preheat oven to 375u0b0.
2. Heat oil in a large nonstick skillet over medium heat. Add onion, and cook 5 minutes or until tender, stirring frequently. Add garlic and mushrooms; cook 8 minutes or until liquid evaporates, stirring frequently. Stir in meatless crumbles. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, and pepper, stirring with a whisk. Add to pan. Bring to a simmer; cook 2 minutes. Place in an 11 x 7-inch baking dish. Top with corn.
3. Prepare potatoes according to package directions. Stir in sour cream and butter. Spread potatoes evenly over corn. Bake at 375u0b0 for 30 minutes or until browned.

vegetable oil, onion, garlic, mushrooms, crumbles, allpurpose, milk, salt, freshly ground black pepper, salt, potatoes, sour cream, butter

Taken from www.myrecipes.com/recipe/shepherds-pie-1 (may not work)