Vegetarian/Vegan Shepherd's Pie

[Matts]

This pie is the perfect comfort food for a cold winter evening

4 medium potatoes, diced
2 Tbsp. margarine
1/4 cup soy milk or liquid nondairy creamer
Salt and pepper, to taste
1 medium onion, finely chopped
1 Tbsp. vegetable oil
12 oz. faux ground beef-style crumbles (try Yves® Veggie Ground Round)
1 10.5 oz. can Campbells mushroom gravy (or 1/4 cups prepared vegetarian gravy of your choice)
1 6-oz. can mixed peas and carrots, drained
Salt, garlic powder, pepper, and cayenne, to taste

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

Makes 6 to 9 servings