Meatless Shepherd's Pie

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 1 preheat oven to 350°f.
• 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 sauté 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.