Shepherd's Pie (vegetarian)

I got a craving for this, even though I had never had it or made it. It just sounded like something that would be warm and comforting on a cold night, and it was. The recipe I used called for beef or lamb, but we used faux veggie crumbles instead. However, I might try this with ground turkey at some point.

Ingredients:
Mashed potato topping
~2 lbs potatoes, cut into smallish pieces
-2 T sour cream
-3 tsp chopped garlic
-1/2 cup low fat milk
-1 egg yolk
-salt & pepper to taste
Faux meat mixture
-1 package veggie meat crumbles (such as Morningstar Farms)
-1 onion, diced
-2 carrots, diced
-1/2 C frozen peas
Gravy
-1 C broth (we use beef broth, but I'm sure veggie would be fine)
-2 T flour
-2 T butter (I used margarine)
-2 tsp Worcestershire

-Parsley or green onion garnish, optional

Steps:
1. Boil potatoes in salted water until tender (about 12 minutes).

2. While potatoes are boiling, saute your onion and faux meat with 2 T EVOO. After about 5 minutes, add carrots; saute another 4 minutes or so. Turn off heat, set aside.

3. Make your mashed potatoes by combining all ingredients under "mashed potato topping" and mashing with a masher.
4. Make the gravy in small sauce pan. Cook margerine and flour over medium heat for 2 minutes, stirring constantly. Slowly add in 1 C broth, whisking all the while. Add Worcestershire sauce and continue cooking until gravy thikens a bit (about 4 minutes).

5. Stir in gravy and peas (can still be frozen) to faux meat mixture.

6. Put meat mixture in a Pam'd casserole dish (I used an 8X9).
7. Spoon mashed potatoes over top.
8. Cook at 350 for about 10 minutes.
9. Turn on broiler and cook for about another 8 or so minutes on the lowest rack of oven (or until potatoes are browned on top).
11. Top with parsley or green onion if you have on hand and serve.