Shepherd'S Vegetable Pie

• Potato Topping
• 3 -4 yukon gold potatoes, peeled and diced
• 1/2 cup milk
• salt and pepper, to taste
• Gravy
• 2 cups vegetable broth or 2 cups water
• 3 tablespoons tamari soy sauce
• 1 teaspoon fresh thyme leave, minced
• salt and pepper, to taste
• 2 tablespoons cornstarch dissolved in 3 tablespoons water
• 1/4 cup milk
• Pie Filling
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 12 ounces veggie crumbles
• 1 1/2 cups gravy
• 1/2 cup frozen peas
• 1 tablespoon tamari soy sauce
• 1 teaspoon fresh thyme, minced
• salt and pepper, to taste

1. Potato Topping: Bring potatoes to a boil in a large pot of water until soft enough to mash, about 20-30 minutes. When ready, drain and mash with milk. Season to taste with salt and pepper. While the potatoes are boiling, you can prep the gravy and filling.
2. Gravy: Prepare the gravy in a small saucepan. Bring the broth, tamari soy sauce, thyme, salt and pepper to a boil. Reduce heat and stir in the cornstarch water mixture. When sauce thickens (about 2 minutes), stir in milk. Adjust seasonings to taste.
3. Filling: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion and carrot and cook until softened, about 7 minutes. Add veggie crumbles, gravy, peas, tamari soy sauce, thyme, salt and pepper, and mix well. Remove from heat.
4. Pie: Preheat oven to 350u0b0F Prepare the pie by lightly greasing a baking dish. Place filling in the bottom and spread the mashed potatoes in a layer over the top. Drizzle remaining 1 tablespoon of olive oil over the top. Bake for 30 minutes, or until filling is hot and potatoes are golden.

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Taken from www.food.com/recipe/shepherds-vegetable-pie-484474 (may not work)