Hearty Meatless Shepherd’S Pie

• 6 garlic cloves
• 1/4 teaspoon olive oil
• 1-1/2 pounds potatoes, peeled and cubed
• 3 tablespoons vegetable broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 pound sliced baby portobello mushrooms
• 8 ounces frozen vegetarian meat crumbles
• 2 medium carrots, sliced
• 2 celery ribs, chopped
• 3/4 cup vegetable broth, divided
• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1 cup frozen peas

1. Preheat oven to 425u0b0. Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake 15-20 minutes. Cool for 10-15 minutes.
2. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender; drain. Mash potatoes with broth, salt and pepper; squeeze softened garlic into potatoes and mix well.
3. In a
4. coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in mushrooms, meat crumbles, carrots and celery; cook and stir 5 minutes. Add 1/2 cup broth, rosemary, soy sauce, salt and pepper; cover and cook 10 minutes.
5. Combine flour and remaining broth until smooth. Gradually stir into pan. Bring to a boil; cook and stir 1 minute or until thickened. Stir in peas.
6. Preheat oven to 350u0b0. Transfer vegetable mixture to an 8-in. square baking dish coated with cooking spray; cover with potato mixture. Bake, uncovered, 30-35 minutes or until heated through.

garlic, olive oil, potatoes, vegetable broth, salt, pepper, onion, olive oil, garlic, baby portobello mushrooms, vegetarian meat crumbles, carrots, celery, vegetable broth, fresh rosemary, soy sauce, salt, pepper, flour, frozen peas

Taken from www.tasteofhome.com/recipes/hearty-meatless-shepherd-s-pie/ (may not work)