This serves 4.
What you need:
3 Yellow Onions
2 Cans of mixed peas and carrots
1 bag Morning Star Farm crumbles
First I skinned and boiled about 8 yukon golds. I let them get real soft and mushy.
While that was going I pre-heat the oven to 375 and cut up 3 medium sized onions and many cloves of garlic .
In a large skillet, sautee onions, garlic (the more the better but your own taste) and 1 package of Morning Star Farms veggie crumbles.
I let the crumbles brown a lot then I did things the easy way and added 2 cans of mixed peas and carrots, you can obviously use fresh, but I had a long day and the less work the happier.
Let that cook for about 5-10 minutes all together and in the meantime go back to those spuds.
Drain the water and put the potatos in something easy to smash them in. (if you have your own recipie that works for you, use that) but I smashed them with some previously sauteed garlic, LOTS of olive oil and a few heaping spoon fulls of "Smart Balance Light."
in an oven safe sish layer the shephards pie to your liking and bake until the mashed potatos turn gold/brown on the tips. (usually is about 15 minutes)
Take out of the oven and wonder why you never made this before when it is soooooooooooooo easy!