Vegetarian Shepherd's Pie

• 1 tablespoon vegetable oil
• 1 12 cups diced onions
• 3 garlic cloves, minced
• 1 (12 ounce) packagemeatless fat free soy crumbles (such as Boca)
• 14 cup flour
• 1 12 cups low-fat milk
• 12 teaspoon salt
• 14 teaspoon fresh ground pepper
• 1 (11 ounce) can whole kernel corn, drained
• 1 (20 ounce) packagerefrigerated mashed potatoes
• 12 cup low-fat sour cream
• 2 tablespoons butter

1. Preheat oven to 375.
2. Heat oil in a large non-stick skillet over medium heat.
3. Add onion and cook 5 minutes or until tender stirring frequently.
4. Add garlic, cook 3 more minutes stirring frequently.
5. Stir in meatless crumbles.
6. Combine flour, milk, salt and pepper in small mixing bowl, stirring with whisk.
7. Add to pan, bring to simmer and cook 2 minutes.
8. Place in 11 x 7 inch baking dish.
9. Top with corn.
10. Prepare potatoes according to package directions.
11. Stir sour cream and butter into potatoes.
12. Spread potatoes evenly over corn.
13. Bake at 375 for 30 minutes or until browned.

vegetable oil, onions, garlic, soy crumbles, flour, lowfat milk, salt, ground pepper, whole kernel corn, potatoes, lowfat sour cream, butter

Taken from www.food.com/recipe/vegetarian-shepherds-pie-112841 (may not work)