TASTE: VEGETARIAN SHEPHERDS PIE

Here in Nashville there exists a little bar/venue called The Family Wash. Every Tuesday they offer a $10 Pint and Pie night. The pie part of that equation is absolutely delicious! I have made my own renditions of veggie shepherds pie before but do something I had never thought to do before...cheddar cheese crust. Now granted, this isn't anything new for some people but it was for me. They also serve it in its own little foil tin. This made it easy for me to order to go for later...I decided to keep this recipe ultra simple by using the instant potatoes and omg it's great! 
Ingredients

• 2 Foil Tins
• 1 (12oz) PKG Veggie Ground Beef Crumbles
• 1 (12oz) PKG Frozen Veggie Medley (carrots, peas, corn)
• 1 Cup Veg Brown Gravy (this may be from a package or homemade)
• 1 (oz) PKG Instant Mashed Potatoes (i chose the idahoan butter and herb potatoes)
• 8oz Block Extra Sharp Cheddar Cheese
• Salt and Pepper to taste

The following ingredients are optional:

• 8 Cloves Garlic
• 1 TSP Olive Oil
• 1 TSP Onion Powder
• 1 TSP Garlic Powder

1. Preheat oven to 450 degrees
2. If adding garlic, coat in vegetable oil and place in oven until crisp and golden approx 7-10min
3. Follow instant mashed potato directions and once complete, set aside
4. In your tins, divide half of the frozen ground beef crumbles, frozen veggie medley and gravy in to each tin and mix
5. Sprinkle in salt (and garlic powder, onion powder and roasted garlic, if adding) and stir
6. Spread the mashed potatoes over the top of each tin until it has all been used
7. Slice your cheddar in to thin 1/4in (or thinner) slices and place in a single layer on top
8. Sprinkle a little bit of salt and pepper over the top
9. Place in the oven for 50min or until cheddar is crisp and beginning to brown