Mushroom Miso Gravy & Shepherd's Pie

Not the most photogenic food ever, but a great stick-to-your-ribs meal.

First, peel and chop about 5 potatoes into large chunks, and boil.

While they are boiling, prepare the gravy. My gravy recipe is based on the Simple Shallot Gravy recipe in The Garden of Vegan by Tanya Barnard & Sarah Kramer (p. 140), although I have modified it to my own tastes.

Gravy
• 2 tbsp miso, any kind will do
• 1 tsp marmite or vegemite
• 2 cups water
• One onion, chopped finely
• About 6 brown mushrooms, chopped into small bits
• 1 tbsp olive or canola oil

• 1/4 cup white flour
• 2 cups water
• 1 tbsp maple syrup
• 1/2 tsp thyme
• freshly ground pepper


Dissolve the miso and marmite in 2 tbsp of the hot water and put it aside.

Saute the onion and mushrooms in the oil on medium heat until they are soft. Turn the burner to low. Add in the flour slowly by spoonfuls, stirring consistently so you don't get flour lumps. (I use a whisk). Add in the miso/marmite mixture, maple syrup, thyme and pepper while stirring. Slowly add the rest of the water, stirring continually, until you have a thick, rich gravy. You may not need the full amount of water.

When you are done the gravy, rehydrate your TVP (see link below) and mash your potatoes thoroughly with vegan margarine and non-dairy milk of your choice (I use home-made soy-barley).

Mix into the gravy about 1-1/2 to 2 cups of rehydrated TVP granules OR a mixture of rehydrated TVP and cooked brown lentils. Also add in the following optional things:
- 1/3 cup chopped walnuts, pecans or sunflower seeds (to vary the texture)
- 1/3 cup frozen peas
- 1/3 cup frozen or canned corn

Spread gravy/veggie mixture into the bottom of a casserole dish or baking pan (I use a 2 L corningware dish). Then spread the mashed potatoes on top of it. Top with vegan parmesan if desired. Bake in 400 F oven for 20-30 minutes, or until you see gravy start to bubble up, and the top starts to brown. Serves 4-6.