Vegan Shepherd'S Pie - cooking recipe

Ingredients

olive oil cooking spray
1 (10 ounce) package sliced fresh mushrooms
1 yellow onion, chopped
2 (14 ounce) cans Italian-style diced tomatoes
1 (12 ounce) jar mushroom gravy, or to taste
1 (12 ounce) package frozen mixed vegetables
2 tablespoons vegan margarine (such as Earth Balance(R))
1 3/4 cups water
1/4 teaspoon garlic powder
1/2 cup rice milk
2 1/4 cups instant mashed potatoes (such as Betty Crocker(R) Potato Buds(R))
1 tablespoon egg substitute

Preparation

Preheat the oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium-high heat; grease with olive oil spray. Add mushrooms and onion; saute until soft, about 5 minutes. Add diced tomatoes, gravy, and frozen vegetables. Bring to a boil. Reduce heat to low and cook until flavors blend, 8 to 10 minutes.
Melt vegan margarine in a saucepan over medium heat. Add water and garlic powder; bring to a boil. Remove from heat. Add rice milk and stir in mashed potatoes and egg substitute.
Spoon mushroom mixture into an ungreased 8-inch glass baking dish. Spread potato mixture on top.
Bake in the preheated oven until top is golden brown, about 20 minutes.