Vegan Shepherd'S Pie

• olive oil cooking spray
• 1 (10 ounce) package sliced fresh mushrooms
• 1 yellow onion, chopped
• 2 (14 ounce) cans Italian-style diced tomatoes
• 1 (12 ounce) jar mushroom gravy, or to taste
• 1 (12 ounce) package frozen mixed vegetables
• 2 tablespoons vegan margarine (such as Earth Balance(R))
• 1 3/4 cups water
• 1/4 teaspoon garlic powder
• 1/2 cup rice milk
• 2 1/4 cups instant mashed potatoes (such as Betty Crocker(R) Potato Buds(R))
• 1 tablespoon egg substitute

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat a large skillet over medium-high heat; grease with olive oil spray. Add mushrooms and onion; saute until soft, about 5 minutes. Add diced tomatoes, gravy, and frozen vegetables. Bring to a boil. Reduce heat to low and cook until flavors blend, 8 to 10 minutes.
3. Melt vegan margarine in a saucepan over medium heat. Add water and garlic powder; bring to a boil. Remove from heat. Add rice milk and stir in mashed potatoes and egg substitute.
4. Spoon mushroom mixture into an ungreased 8-inch glass baking dish. Spread potato mixture on top.
5. Bake in the preheated oven until top is golden brown, about 20 minutes.

olive oil cooking spray, mushrooms, yellow onion, italianstyle, mushroom gravy, mixed vegetables, margarine, water, garlic, rice milk, instant mashed potatoes, egg substitute

Taken from www.allrecipes.com/recipe/261733/vegan-shepherds-pie/ (may not work)