Here’s a copy of one of my latest recipes.  I created it from ideas I got from other online recipes, from looking in the freezer, and from my own head.  I really liked it, but it is still in the revision phase.  If you make it and have any suggestions, let me know!

Trish’s Vegetarian Shepherd’s Pie

Saute in large pot until slightly tender:

• 1 tbsp. olive oil
• pinch salt
• sliced carrots – halfmoons, 1 large handful
• 1 medium onion, chopped
• 2-4 cloves garlic, chopped
• 1 rib celery, chopped
• 1 chopped fresh vegetable of your choice (zucchini, broccoli, etc)

Add, sautéing until hot and browning:

• 1 package Morningstar Farms Sausage Crumbles

Add, until heated through:

• 1 handful frozen peas
• 1 handful fresh or frozen corn
• Spices, to taste (parsley, dill, basil, tarragon, etc.)
• Salt and pepper, if needed

Make gravy and add to sausage mixture:
In a small pan, make a roux with 1 tbsp. vegan margarine and 1 tbsp. of flour.  Cook for 1 minute and then slowly add 1-2 cups of vegetable broth, whisking to avoid lumps.  The mixture should be pretty watery at first.  Add salt if needed.  Add 2 tbsp. nutritional yeast and then cook, stirring, until the mixture thickens and resembles gravy.  Pour enough of this over the sausage mixture so that it is a nice thick mixture, but not so much that it is soupy.  Discard leftover gravy, or save for another use or to drizzle on the top of your shepherd pie servings later.

Make mashed potatoes from approx. 6 large potatoes, some vegan margarine, and plain ricemilk.  Pour sausage mixture into square pyrex pan and top with mashed potatoes.  Bake until bubbly, hot, and slightly browned.