Vegetarian Shepherd's Pie
4 medium potatoes, peeled and quartered
3 Tbs butter/margarine (Linda calls for 3 oz of margarine, which is 6 tablespoons. I think that's too much unnecessary fat)
2 Tbs skim milk or soy milk
1 large onion, chopped
2 carrots, chopped
3 cloves garlic, minced
1 (12 oz) bag vegetarian mince
2 Tbs soy sauce or Bragg's Liquid Amino
1 Cup vegetable stock (I use McKay's chicken-style instant broth)
2 tsp garam masala (easy substitute: ground mace or grated nutmeg)
1 Cup frozen peas
1 Cup mushrooms, chopped (easy substitute: one can of kidney beans, rinsed and drained)
salt and pepper to taste
1. Boil potatoes in lightly salted water for about 20 minutes, or until soft.
2. Preheat oven to 400F.
*NOTE: It's a good idea to put a drip pan on the oven rack below the baking dish, in the event that the filling boils over.
Click for printable recipe.