shepherd's pie

i made shepherd's pie for the first time today. a vegetarian shepherd's pie. used this Easy Shepherd's Pie Recipe from Simply Recipes and adapted it to make my vegetarian version.

Vegetarian Shepherd's Pie

3 large potatoes
2 tablespoons butter (1/4 stick)
2 tablespoons milk

12 oz pkg Yves Veggie Ground Round Original
1/2 onion chopped
1/2 cup diced carrots
1/2 cup frozen petite peas
1/2 cup frozen corn kernels
2 tablespoons butter (1/4 stick)
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Bragg liquid aminos or soy sauce
1/4 cup vegetable broth (I used the water from boiling potatoes)
Salt and pepper to taste

1 Peel and cube potatoes, boil in salted water for about 10-12 minutes.

2 While potatoes are boiling, melt 2 tablespoons butter in a frying pan.

3 Saute onions and carrots in butter until tender over medium heat (about 10 minutes).

4 Add veggie ground round and cook till heated through. Add balsamic vinegar, Worcestershire sauce, and liquid aminos (or soy sauce), salt and pepper to taste. Stir in vegetable broth. Cook uncovered for 5 minutes. Add frozen peas and corn; cook until heated through. Add more broth to keep moist, if necessary.

5 Place the veggie ground mixture in a baking dish.

6 Mash potatoes with 2 tablespoons of butter and milk. Season to taste.

7 Spread mashed potatoes over veggie ground mixture. Score the potatoes using a fork, forming peaks that will brown nicely.

8 Bake in 400 degree oven until potato mixture is lightly browned (about 30 minutes). Broil the last 5 minutes if necessary to brown.

Makes 4 medium servings.