Meatless Shepherd's Pie

I love shepherd's pie, but I no longer eat red meat. I came up with this to fulfill my comfort food craving. It is vegetarian and vegan. Fiance and male guest both loved it.

• Ready In: 55 mins
• Serves: 4

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

Directions

1. Preheat oven to 350°F.
2. 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.
3. 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 sauté for 4 minutes.
4. In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan.
5. Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste.
6. Transfer filling to a oven proof dish, spread the potato parsnip mash over it.
7. Bake uncovered for 30-35 minutes.