1 lb of sliced mushrooms
2 stalks of cut celery
1 red onion sliced
1 cup corn kernels
2 cups mini carrots
4 cups vegetable stock
1 package of veggie meat substitute
1 tsp dried rosemary
6 sliced, boiled and mashed potatoes
1 cup shredded old cheddar cheese
salt and pepper to taste
Saute mushrooms, celery, rosemary and onion in a frying pan until cooked.
In a stock pot cook carrots in vegetable stock. Add meat substitute and corn to the pot near the end of cooking. Remove from heat. Stir in mushroom mixture. Add salt and pepper to taste. Pour mixture into a oven proof glass pan. Top with mashed potatoes and shredded cheddar cheese, Bake in a 425 degree Fahrenheit oven for 30 minutes.