Hearty Vegetarian Shepherd's Bake Recipe

About this recipe

A comforting and hearty vegetarian casserole featuring layers of seasoned plant-based crumbles, sweet corn, tangy tomato soup, and creamy mashed potatoes. Perfect for a satisfying dinner solution.

Ingredients

• 295G Heinz Weight Watchers Tomato Soup
• - Red Sweet Potato
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Schwartz Garlic Powder 480g
• - Tropical Sun Onion Powder
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 50G Pepper Black Ground BWFO

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add garlic powder, onion powder, salt, and pepper to taste, stirring to combine and heat through for 2-3 minutes.
3. 3. Spread the seasoned mixture evenly on the bottom of a casserole dish.
4. 4. Drain the canned corn and layer it evenly over the seasoned mixture.
5. 5. Pour the tomato soup over the corn, spreading it out to cover the layer evenly.
6. 6. Prepare the mashed sweet potatoes by peeling, boiling, and mashing the red sweet potatoes. Add a drizzle of lemon-infused olive oil, garlic powder, salt, and pepper to taste. Spread the mashed sweet potatoes evenly over the tomato soup layer.
7. 7. Place the casserole dish in the preheated oven and bake for 30-40 minutes, or until the top is golden and the layers are heated through.
8. 8. Remove from the oven and let it cool for 5 minutes before serving.