Meatless Shepherd's Pie

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I love shepherd's pie, but i no longer eat red meat. I came up with this to fulfill my comfort food craving. It is vegetarian and vegan. Fiance and male guest both loved it.

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Steps

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Preheat oven to 350f.

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Boil potatoes and parsnips until tender.

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Drain.

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Using a potato masher , mash potatoes and parsnips.

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Add soymilk , garlic , butter and mash until smooth.

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Salt and pepper to taste.

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Set topping aside.

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Heat oil in a medium-large pan.

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Add onion and carrot to pan and cook on medium heat until onions are soft.

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Add mushrooms and meat substitute and saut for 4 minutes.

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In a small bowl slowly mix the flour into the vegetable stock.

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Add vegetable stock mixture and peas to pan.

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Mix in worcestershire , sage , red pepper.

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Cook down to a gravy like consistency.

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Pepper to taste.

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Transfer filling to a oven proof dish , spread the potato parsnip mash over it.

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Bake uncovered for 30-35 minutes.

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Ingredients

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potatoes, parsnips, plain soymilk, butter, garlic, salt, pepper, olive oil, onion, carrot, mushroom, canned peas, soy crumbles, vegetable stock, flour, vegetarian worcestershire sauce, ground sage, crushed red pepper flakes