Shepherds Pie

• 4 medium potatoes, diced
• 1 tablespoon margarine
• 14 cup soymilk
• salt and pepper, to taste
• 1 medium onion, finely chopped
• 1 tablespoon vegetable oil
• 12 ounces vegetarian ground beef
• 1 (10 1/2 ounce) cancampbells mushroom gravy (or 1 1/4 cups prepared vegetarian gravy of your choice)
• 1 (6 ounce) canmixed peas and carrots, drained
• salt
• garlic powder
• pepper
• cayenne, to taste

1. Boil the potatoes for 20 minutes, or until tender.
2. Drain and mash with the margarine and soy milk or nondairy creamer.
3. Season with salt and pepper.
4. In a medium pan, saute the onion in the oil until translucent.
5. In a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices.
6. Pour into a pie pan.
7. Top the crumble mixture with the potatoes, spreading to the edges.
8. Bake in a 350F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.

potatoes, margarine, soymilk, salt, onion, vegetable oil, ground beef, cancampbells mushroom, carrots, salt, garlic, pepper, cayenne

Taken from www.food.com/recipe/shepherd-s-pie-179333 (may not work)