Meatless Shepherd'S Pie

• For the topping
• 1 1/2 lbs potatoes, peeled and roughly chopped
• 1 1/2 lbs parsnips, peeled and chopped
• 1/3 cup plain soymilk
• 1 tablespoon butter
• 1 teaspoon garlic, minced
• salt
• pepper
• For the filling
• 1 tablespoon olive oil
• 1 medium onion, chopped fine
• 1 medium carrot, chopped fine
• 1 cup mushroom, sliced
• 1 cup canned peas
• 9 ounces soy crumbles or 9 ounces quorn pieces
• 2 cups vegetable stock
• 4 tablespoons flour
• 2 tablespoons vegetarian worcestershire sauce
• 1 teaspoon dried ground sage
• 1 pinch crushed red pepper flakes
• pepper

1. Preheat oven to 350u0b0F.
2. Boil potatoes and parsnips until tender. Drain. Using a potato masher, mash potatoes and parsnips. Add soymilk, garlic, butter and mash until smooth. Salt and pepper to taste. Set topping aside.
3. Heat oil in a medium-large pan. Add onion and carrot to pan and cook on medium heat until onions are soft. Add mushrooms and meat substitute and saute for 4 minutes.
4. In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan.
5. Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste.
6. Transfer filling to a oven proof dish, spread the potato parsnip mash over it.
7. Bake uncovered for 30-35 minutes.

topping, potatoes, parsnips, soymilk, butter, garlic, salt, pepper, filling, olive oil, onion, carrot, mushroom, peas, soy crumbles, vegetable stock, flour, vegetarian worcestershire sauce, ground sage, red pepper, pepper

Taken from www.food.com/recipe/meatless-shepherds-pie-271530 (may not work)