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. ---------------------------------------------------------------------------
Nutrition
Ingredients
