Vegan Shepherd's Pie

What You Need:
5lb Bag of Potatoes (any variety you prefer)
Morning Star Starters, One Bag (it's a meat substitute, so if you have a brand you prefer, get that!)
About 3 Carrots
1 Medium Onion
2 cans of Peas
2 cans of Corn
Vegetable Broth/Stock
Rice Milk
Non-Dairy Butter Substitute
Sea Salt
Your Choice of Spices
Vegan Cheese Substitute (optional)

How It's Done:
You'll have to pardon my lack of formal direction here.  I know I'm lacking cook times and specific measurements.  I cook by taste and approximations. Feel free to experiment to get the right taste or texture for your particular preferences.  Also, some prefer all fresh veggies, so feel free to substitute as you like!  So with that said, here's the directions:

1. Chop up your potatoes and put them in boiling water, just as you would for normal mashed potatoes.  You'll be boiling these while working on the other preparations, so keep an eye on them.  They'll be ready when they're soft and tender.
2. In the mean time, chop up your carrots and onions into small pieces.  I prefer about the size of the peas so everything is pretty even, but whatever you prefer will do.  Just keep them on the small side so they'll cook evenly.
3. Mix the vegetables and meat substitute together in a large casserole dish (I usually a 9"x13" or something of the like, preferably a deeper one since the whole thing can be thicker) until well blended.  Pour in enough vegetable broth to partially cover the vegetables.  Feel free to add a little bit of spices if the taste suits you.  I particularly like garlic.
4. Strain the potatoes and mash them.  Add, a scoop full of butter substitute (I estimate about a tablespoon), enough rice milk to make the potatoes nice and creamy (about a cup, maybe a cup and a half, look for the texture you like), a pinch or two of salt, and a little bit of garlic and pepper to taste.
5. Spread the potatoes over the top of the casserole dish, covering the vegetables and broth.
6. Cook at 400 degrees until the top is crisp and slightly golden.  This takes about 20-30 minutes on average, but just check it.  I don't preheat the oven, but it will cook a little faster and more even if you do, so again, it's up to you.
7. If you want to use a vegan melting cheese, add it when the potatoes start to turn gold and cook until it the cheese is just melted.  Otherwise, remove from the oven and let stand five minutes to cool.

This is a pretty loose recipe, but it's definitely a good start for anyone who would like to adapt old favorite recipes to something vegan.  The rice milk definitely makes the potatoes so much sweeter.

So, there it is, a (very loose) recipe for vegan shepherd's pie!  Feel free to take it, experiment, and make it your own!  I'd love to hear what others do with this recipe!