Shepherd'S Vegetable Pie - cooking recipe

Ingredients

Potato Topping
3 -4 yukon gold potatoes, peeled and diced
1/2 cup milk
salt and pepper, to taste
Gravy
2 cups vegetable broth or 2 cups water
3 tablespoons tamari soy sauce
1 teaspoon fresh thyme leave, minced
salt and pepper, to taste
2 tablespoons cornstarch dissolved in 3 tablespoons water
1/4 cup milk
Pie Filling
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
12 ounces veggie crumbles
1 1/2 cups gravy
1/2 cup frozen peas
1 tablespoon tamari soy sauce
1 teaspoon fresh thyme, minced
salt and pepper, to taste

Preparation

Potato Topping: Bring potatoes to a boil in a large pot of water until soft enough to mash, about 20-30 minutes. When ready, drain and mash with milk. Season to taste with salt and pepper. While the potatoes are boiling, you can prep the gravy and filling.
Gravy: Prepare the gravy in a small saucepan. Bring the broth, tamari soy sauce, thyme, salt and pepper to a boil. Reduce heat and stir in the cornstarch water mixture. When sauce thickens (about 2 minutes), stir in milk. Adjust seasonings to taste.
Filling: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion and carrot and cook until softened, about 7 minutes. Add veggie crumbles, gravy, peas, tamari soy sauce, thyme, salt and pepper, and mix well. Remove from heat.
Pie: Preheat oven to 350\u00b0F Prepare the pie by lightly greasing a baking dish. Place filling in the bottom and spread the mashed potatoes in a layer over the top. Drizzle remaining 1 tablespoon of olive oil over the top. Bake for 30 minutes, or until filling is hot and potatoes are golden.