1 tbsp olive oil
4 celery stalks, finely chopped
3 carrots, finely chopped
1 small onion, finely chopped
1 cup frozen peas
1 500g. pkg veggie ground
4 tbsp Worcestershire sauce
1 cup vegetable broth
Salt and Pepper to taste
1 small sweet potato, peeled and diced
1 medium russet potato, peeled and diced
A sprinkle of paprika
½ cup sharp cheddar cheese, grated (optional)
In a large skillet, sauté celery, carrots and onion in olive oil. Add peas, veggie ground, Worcestershire sauce, and veggie broth. Cook for several minutes, until most of the liquid has evaporated. Add salt and pepper to taste.
While veggies are cooking, boil sweet potato and potato in a large pot until soft. Make sure that the water is salted to give the potatoes some flavour. Drain water, and mash.
In a large Pyrex dish, place veggie ground mixture on the bottom. Top with the mashed potatoes. Top with a sprinkle of paprika and cheddar cheese (optional).
Cook at 400 degrees for 25 minutes, or until potatoes turn golden brown.
