MASHED POTATO TOPPING:

6-7 large Yukon gold potatoes, rinsed, chopped large (with the skins left on), and set in a large pot to boil
2 peeled, whole cloves garlic
1 small carton light creme
1/2 cup (1 stick) butter
1 (8 oz.) pkg. Colby-Jack shredded cheese, divided
salt and pepper, to taste
paprika to garnish the top

Boil chopped potatoes and cloves of garlic together in a large pot until tender and mashable. Drain potatoes, keeping the garlic with them.

Begin to dry-mash the potatoes with a hand masher, adding a whole stick of butter. Season with salt and pepper to taste, and some of the creme. Add more creme as needed, mashing until they become thick.

Note: They should be spreadable, but not TOO creamy!

Stir in all but a handful of the package of cheese. Keep warm.

FILLING:

1 pkg. veggie crumbles (Morning Star; typically frozen) or 1 lb. ground sirloin (if you prefer having meat)
2 (15 oz. ea.) cans whole kernel corn, drained (I like the gold-white mix but any will do)
2 (15 oz. ea.) cans chopped carrots, drained
1/2 Vidalia onion, peeled, and chopped fine
2 cloves garlic, peeled, chopped fine
1-2 cups Merlot wine or unsweetened dark grape juice (depending on preference)
1 (8 oz.) can tomato paste (Hunts)
1/2 to 1 cup water
2 tbsp. olive oil
1 tsp. each dried thyme, rosemary, parsley, mustard (yes, dried powdered mustard!), cayenne, paprika, and basil (if it still tastes like it needs more, add more of what you wish)
salt and pepper, to taste

In a large frying pan, start by sautéing together onion and garlic in olive oil on medium heat until the onion becomes translucent (DON'T let it caramelize!). Add in the crumbles (or meat), the spices, and wine (or juice). Just use as much wine as you need.

Bring it up to a simmer, and let it go for a few minutes. When the wine has reduced down a bit, add a whole can of tomato paste, stirring to mix, and adding the water to make sure it dilutes well. (Use a fork if you must, it's one of the best ways to ensure that it completely mixes). Keep cooking until you have a thick mixture and the alcohol has cooked off.

Add in the drained corn and carrots, and mix well. Bring the heat to low, and spread out the mixture until it covers the whole frying pan evenly, and wait for it to start to gently bubble. Give it a quick mix again, and spread out again.

Begin to layer and spread on the potatoes, making sure they all cover evenly. You want to use ALL of the potatoes, creating a very thick layer. Add the paprika mentioned in the mashed potatoes ingredients and the last handful of Colby jack cheese sprinkled on top. Allow the cheese to melt slightly, and enjoy!

Submitted by: Elleigh W.