Shepherd's Pie

8 red potatoes, cut into chunks

1/2 cup milk

4 tablespoons butter

salt and pepper

2 teaspoons canola oil

1 12-oz. package vegetarian meat crumbles, thawed

1 onion, diced

2-4 cloves garlic, minced

2 cups frozen peas and carrots, thawed

3 tablespoons ketchup

2 teaspoons Dijon mustard

1 teaspoon thyme

1/2 to 1 cup vegetable broth

1 cup cheddar or Monterey Jack cheese, shredded

1/4 cup Parmesan cheese, grated

Heat oven to 350 degrees F.

Boil potatoes in large pot of water for about 15 minutes.

Drain. Put potatoes back in pot and mash until smooth.

Add milk, butter, salt and pepper.  Mix well.

Heat oil in large pan over medium heat.

Saute onions and garlic for 3-4 minutes.

Add meat crumbles, peas, carrots, ketchup, mustard and thyme.

Add enough broth to keep moist.

Add salt and pepper.

Spread mixture into baking dish.

Sprinkle with cheddar/Monterey Jack cheese.

Spread potatoes over cheese.

Score potatoes with fork.

Sprinkle Parmesan cheese over potatoes.

Bake uncovered for 30 minutes.

Let cool for a few minutes.  Cut into wedges and serve.