Vegetarian Shepard's Pie

1-1/2  servings		veggie crumbles
4  ounces		Red Potatoes - Fresh with Skin, Medium, 2 1/4" to 3 1/4"
1  cup		Birds Eye Sweet Corn - Frozen, Kernels
1/4  cup		White Onion - Chopped
1/2  cup		Green Bell Pepper - Fresh, Chopped
2  tablespoons		Margarine - 80% Fat
1/2  cup		Nonfat Milk without Added Vitamins A & D
1/4  cup		Low Fat Cheddar Cheese - Shredded
1		Garlic Clove - Fresh
15  ounces		Worthington Loma Linda Swiss Stake Patty with Gravy - Vegetarian

Tip: For nutritional information on all the ingredients in Vegetarian Shepard's Pie just click on each ingredient name. Then adjust the serving size for any Vegetarian Shepard's Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat the oven to 350.
1) Spray PAM into a frying pan.
2) Add the chopped onion and garlic until tender.
3) Stir in the green pepper. Meanwhile, boil water for the potatoes.
4) Add the veggie crumbles and heat through.
5) Season the crumbles as desired.
6) Mix in the gravy.
7) Add the cubed potatoes to the water and boil until tender.
8) Drain the potatoes and mash in a large bowl, adding milk, margarine, salt, and pepper.
9)In a 9-inch casserole dish, layer the crumble mixture with potatoes and corn.
10) Top with chedder cheese and bake on 350 for 35 minutes.