Hearty Shepherds Pie

2 cups hot water
2 cups beef or sausage TVP
1 tbsp. dried chopped onions
1/8 cup dried celery
1 cup dried diced carrots
1 cup dried peas
2 cups water
3 cups potato flakes
1 Tbsp. butter (1 Tbsp. water mixed with 1 Tbsp. butter powder)
1/2 tsp. salt
1/4 cup milk (1/4 cup water mixed with 2 tsp. instant milk powder)
2 Tbsp. ketchup or tomato sauce
2 Tbsp. olive oil
1/4 cup flour
1 - 1/2 cups water thickened with 2 Tbsp. potato flakes
1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. garlic powder
paprika

In a medium bowl, pour the hot water over the TVP. In a saucepan, boil the onions, celery, carrots, and peas in 2 cups of water until tender, drain. In a medium saucepan, boil 2 cups of water and add potato flakes, stirring briskly with whisk. Add butter, salt and milk, whisk again. In a medium bowl, add the TVP, ketchup, oil, vegetable mixture, flour, 1/2 cup potato water, oregano, marjoram, garlic powder and stir well. Pour into a 3-quart casserole dish. Spread the mashed potato mixture over the top of the pie. Sprinkle with paprika and bake in a preheated 350o oven for 30 minutes. 6 Servings



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