Meatless Shepherd'S Pie - cooking recipe

Ingredients

For the topping
1 1/2 lbs potatoes, peeled and roughly chopped
1 1/2 lbs parsnips, peeled and chopped
1/3 cup plain soymilk
1 tablespoon butter
1 teaspoon garlic, minced
salt
pepper
For the filling
1 tablespoon olive oil
1 medium onion, chopped fine
1 medium carrot, chopped fine
1 cup mushroom, sliced
1 cup canned peas
9 ounces soy crumbles or 9 ounces quorn pieces
2 cups vegetable stock
4 tablespoons flour
2 tablespoons vegetarian worcestershire sauce
1 teaspoon dried ground sage
1 pinch crushed red pepper flakes
pepper

Preparation

Preheat oven to 350\u00b0F.
Boil potatoes and parsnips until tender. Drain. Using a potato masher, mash potatoes and parsnips. Add soymilk, garlic, butter and mash until smooth. Salt and pepper to taste. Set topping aside.
Heat oil in a medium-large pan. Add onion and carrot to pan and cook on medium heat until onions are soft. Add mushrooms and meat substitute and saute for 4 minutes.
In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan.
Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste.
Transfer filling to a oven proof dish, spread the potato parsnip mash over it.
Bake uncovered for 30-35 minutes.