Tvp Shepherd'S Pie - Bottom Half

• 2 tablespoons canola oil I did half coconut, half olive
• 1 onion medium, chopped
• 2 cloves garlic minced
• 1 cup tvp
• 7/8 cup chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoons gelatin
• 1 cup chicken broth
• 2 teaspoons tomato paste
• 1 teaspoon worcestershire sauce
• 2 tablespoons rosemary fresh chopped
• 2 teaspoons dried thyme
• 2 1/2 cups veggie medley, frozen, peas, carrots

1. Pour 7/8 cup of boiling chicken broth over 1 cup TVP. Let sit for at least 5-10 minutes.
2. Preheat oven to 400.
3. Heat oil in cast-iron skillet to medium-high heat. Add onions. saute until golden. Add garlic and frozen veggies. Saute until browning.
4. Turn heat down to medium. Add re-hydrated TVP. Coat with salt, pepper, and gelatin. Keep turning to brown. Keep stirring veggies too.
5. Mix together 1 cup chicken broth, tomato paste, Worcestershire sauce, rosemary, and thyme. Once TVP has browned a little, add to skillet.
6. Simmer and stir on low for 10 minutes, or until thickened.
7. Put in over middle rack for 25 minutes. Stir once.

canola oil, onion, garlic, chicken broth, salt, ground black pepper, gelatin, chicken broth, tomato paste, worcestershire sauce, rosemary, thyme, veggie medley

Taken from www.yummly.com/recipe/TVP-Shepherd_s-Pie---Bottom-Half-1391787 (may not work)