Ingredients

• 3 medium potatoes, peeled and cut into cubes
• 1 (340-g) package Yves Veggie Ground Round
• olive oil
• 1 onion, chopped
• diced tomatoes
• vegetable stock
• mushrooms, peas, carrots (or whichever veggies you’d like)
• 4 cloves garlic, minced
• 1 tsp basil
• 1 tsp oregano
• 2 tsp garlic powder
• 1 tsp cumin
• dash of parsley
• pepper to taste
• (optional) shaved Parmesan cheese to top

Instructions:

1. Boil potatoes in water with a dash of salt for about 20 minutes, until soft.  Preheat the oven to 350ºF.
2. In the meantime, sauté onions and 3 minced cloves of garlic in some olive oil over medium heat.  Cook for 3-4 minutes, until tender.  Add in the veggies of your choice and continue to cook until they soften.  Add spices and vegetable stock (as much as is desired for consistency), and stir well.
3. Add in the Yves Veggie Ground Round, stir, and let the mixture simmer and come to a boil.
4. Remove potatoes from water, drain, and transfer them to a bowl.  Mash the potatoes with 1 clove minced garlic, a splash of vegetable stock and a splash of olive oil.
5. Transfer the mixture of veggies and Ground Round to a deep baking dish, and spoon out the potatoes over top.  Sprinkle pepper over top to taste.  (Optional) Grate a bit of Parmesan cheese over top to taste.
6. Bake for about 20 minutes, then switch the oven to broil for about 10 minutes if you’d like to brown the top.