This is a hearty and delicious Shepherd's Pie made form plant-based ground. I've tried many of these products and some are great, others not so much. Find the one(s) you like by experiment. This brand ,with this preparation, was truly wonderfully delicious and very easy to do, using up left-over mashed potatoes. 1/2 each red, orange and green bell peppers, diced 1 red Fresno (or Jalapeño) pepper, diced 1 medium onion, diced 2 cloves garlic, minced 1 Tbsp crushed/minced rosemary leaves (I used dried, fresh) 1 lb favorite plant based ground (I used Wegeman’s ‘Plant Based Ground’ - pea based) 8 oz can tomato sauce 2 Tbsp Worcestershire sauce dash garlic and onion powders 2-3 cups leftover mashed sweet potatoes (or regular potatoes) Garnish: 1 Tbsp toasted sesame seeds 1/2 tsp crushed red pepper flakes, or to taste Preheat oven to 375F. Sauté the peppers and onion in a dash of olive oil in a large non-stick skillet. Cook over medium heat about 6-8 minutes, stirring often. Reduc