Vegan Shepherd’s Pie

This is my sis's recipe.  According to Kate, 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 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.