Sheepless Shepherd's Pie

1 cup dry texturized vegetable protien (TVP)
2 tablespoons Bragg's or soy sauce
boiling water

1 tablespoons canola oil
1 medium onion, chopped
1 medium carrot, cubed
2 cloves garlic, pressed
2 cups sliced white mushrooms
1 package frozen peas

2 more tablespoons Bragg's or soy sauce
2 tablespoons sherry
1-1/2 cups water
1/2 teaspoon thyme
1 teaspoon salt
fresh ground pepper to taste
1 tablespoon cornstarch or arrowroot

instant mashed potato mix

margarine
paprika

In a medium bowl, place TVP, sprinkle with Bragg's or soy sauce and cover with boiling water. Set aside.

Heat the oil over medium high heat in a large, heavy skillet. When hot, add the onion and carrot and saute until the onion is translucent. Add the garlic and mushrooms and saute until the mushrooms are soft. Drain the TVP, add it and the peas to the skillet and heat through.

In a small bowl, whisk to together the second Bragg's or soy sauce, sherry, water, thyme, salt, pepper and cornstarch or arrowroot. Pour evenly over the items in the skillet and stirring constantly, cook until the sauce thickens into a gravy. Remove from heat.

Prepare the instant mashed potato mix according to manufacturer's instructions to yield 3 cups. Spray a casserole dish with nonstick cooking spray and spoon in the mixture from the skillet. Carefully spoon the potatoes on top and smooth to cover the sauce. Dot with margarine and sprinkle with paprika. Bake in an oven set to 350 degrees fahrenheit for 20-30 minute, until the top is golden. A good tip is to put a piece of foil under the casserole, as the sauce has a tendency to bubble over the top and is a drag to clean off of the oven. Serve with a good stout.