Boil the potatos for 20 minutes or until tender. Drain and mash the potatos with the margarine and soy milk or nondairy creame.

Season with salt and pepper. In a medium pan, Saute the onion in oil until translucent.

In a medium bowl, mis the cooked onions, foux beef crumbles, mushroom gravy, peas, carrots and spices.

Pourinto a pie pan. Top the crumble mixture with the potatos, spreading to the edges.

Bake in a 350F oven for 30 to 40 minutes, until the potatos are browned and the crumble mixture bubbles out the edges.[wpurp-searchable-recipe]The best vegan Shepherd’s Pie – – – [/wpurp-searchable-recipe]