Recipes- Shepherd's Pie

this recipe is taken from "Vegan Planet" by Robin Robertson (the best vegan cookbook author out there) and is on page 365....we make it so much, we know what page it is on... :)

Ultimate Shepherd's Pie

2 tablespoons Olive Oil
1 Large Onion (she likes Yellow, but we prefer White), diced
1 Large Carrot, chopped
4 ounces White Mushrooms, chopped (we actually add Green Pepper instead of mushrooms)
1 tablespoon Tomato Paste
2 tablespoons Tamari or other Soy Sauce
1 cup Vegetable Stock (get the Organic kind; Pacific makes a good one)
1 teaspoon fresh minced Thyme leaves or 1/2 teaspoon dried
1 teaspoon fresh minced Marjoram leaves or 1/2 teaspoon dried
salt and ground pepper
1 tablespoon cornstarch (dissolved in 2 tablespoons of water)
3 frozen veggie burgers, crumbled (another idea is chopped Seitan, which adds a different flavor)
1/2 cup frozen green peas (thawed)
1/4 cup ground walnuts
3 cups of Mashed Potatoes (for a vegan version, use soy milk with the potatoes)
1/4 teaspoon Paprika

1. Preheat the oven to 375. Heat 1 tablespoon oil in a skillet over medium heat. Add the onion and carrot, cover, and cook until tender; about 5 minutes. Add the mushrooms (or peppers) and cook, stirring occasionally for 3 minutes. Stir in tomato paste, tamari, stock, thyme, marjoram, and salt and pepper (to taste). Stir in the cornstarch mixture and simmer to thicken slightly; about 1 minute.
2. Spoon the filling mixture into a lightly oiled 2 1/2 quart baking dish. Stir in the burgers (or seitan), peas, and walnuts. Taste and adjust the seasonings. Spread the mashed potatoes over the top. Sprinkle with paprika and drizzle with remaining 1 tablespoon of oil.
3. Bake until potatoes are hot and bubbly and the top is golden brown; about 30 minutes. Serve HOT.

Thanks to Robin Robertson for this recipe; more of her to come in future installments since everything she makes seems to taste REALLY good!