Ingredients
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1 1/2 lbs potatoes, peeled and roughly chopped
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1 1/2 lbs parsnips, peeled and chopped
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1/3 cup plain soymilk
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1 tablespoon butter
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1 teaspoon garlic, minced
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salt
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pepper
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1 cup mushroom, sliced
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1 cup canned peas
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9 ounces soy crumbles or 9 ounces quorn pieces
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2 cups vegetable stock
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4 tablespoons flour
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2 tablespoons vegetarian worcestershire sauce
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1 teaspoon dried ground sage
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1 tablespoon olive oil
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1 medium onion, chopped fine
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1 medium carrot, chopped fine
Instructions
- Preheat oven to 350°F.
- 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 sauté 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.