Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

This recipe is one that I found on the Yves site. This pie has become my 16 year old's favorite dinners. It tastes as good as it looks!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Cut each potato into thirds and cook in boiling water until tender.
  3. Meanwhile, in skillet, saute onion, garlic and celery in oil over medium-high heat until soft.
  4. Turn off heat, add crumbled Yves Veggie Ground Round, Worcestershire sauce, soy sauce, tarragon, salt, pepper and mix thoroughly.
  5. Transfer Yves Veggie Ground Round mixture to sprayed or lightly oiled 9 x 13" casserole dish.
  6. Spread mixture and pack evenly.
  7. Spread corn over Yves Veggie Ground Round mixture.
  8. Drain potatoes, add oil, milk, salt, pepper; mash until fluffy.
  9. Spread potato over corn and sprinkle with paprika.
  10. Bake for 20 minutes or until heated through.

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