Vegetarian Shepherds Pie - The Ultimate Comfort Food

1 stalk celery diced
1 small onion diced
Optional: add any other 0 point veggies such as mushrooms, green beans, and peppers
1 pkg Yves ground round (or 300g of other low fat, ready to use ground beef substitute)
1 can red. fat cream of mushroom soup
1 small can cream corn
Approx. 4 2.5" potatoes boiled
vegetable broth
salt and pepper

Preheat oven to 350F
Sautee veggies in non-stick spray until soft, mix in cream soup and ground round.
Pour into a deep casserole and spread the cream corn on top
Mash potatoes with vegetable broth until smooth and creamy, add salt and pepper to taste
Note: You want the potatoes a little runnier than usual mashed potatoes as they dry out a bit in the oven.
Carefully spread potatoes on top of corn, and sprinkle with paprika if desired
Bake 30-45 min or until filling bubbles up the sides.
Vegan Option: use a prepared vegan mushroom gravy mix in place of the canned soup (points might be lower)
Serves 4-6

Nutritional Info
For 1/4 (but I'm warning you, it's tough to eat a whole 1/4!)
328 calories
2.7 g fiber
3.3 g fat