Our friends at Luna Burger have put together 33 tips for a healthy 2014! For all the tips, visit lunaburger.com. 

SHEPHERDESS PIE

Ingredients:

2 Garden Thyme Luna Burgers

1 large onion, diced

3 cloves garlic, minced

1 cup frozen peas

1 cup frozen corn

2 cup vegetable broth

¼ cup whole wheat flour

¼ cup finely chopped fresh parsley, plus a little extra for garnish

½ tsp. salt

Black pepper to taste

(potato topping)

3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks

⅓ cup non-dairy milk

¼ cup margarine or grapeseed oil

¾ tsp. salt
Black pepper to taste

Place potatoes in a pot and cover with water. Cover and bring to a boil. Let boil for 20 minutes or until they easily cut with a fork. Drain and return to pot. Add milk, margarine, salt, and pepper.

Use a potato masher to mash everything together until creamy. Keep warm until ready to use. Pre-heat the oven to 375°.

In a nonstick skillet, heat Luna Burgers as directed on package. Crumble while heating. Add the onion and sauté for an additional 5 minutes. Then add garlic, salt and pepper and sauté for 1  minute more (add a tbs of water or oil if veggies begin to stick). Stir in the corn and peas.

Mix together the broth and flour until mostly dissolved, a few lumps are ok. Add to the burger/veg mixture along with the parsley and stir. Let thicken for about 3 minutes, stirring occasionally (it will thicken more as it bakes). Place filling in a 9x9 baking dish. Spoon potatoes over the filling.

Place in oven and bake for 20 minutes. Potatoes should be slightly browned. If they are not, place under broiler for 2-3 minutes.

Garnish with chopped parsley.

Serves 6-8.