I got this somewhere else and modified it today to make it better so here is the improved version of what I got... 4 medium potatoes, diced 2 Tbsp. margarine 1/4 cup soy milk or liquid nondairy creamer Salt and pepper, to taste 1 medium onion, finely chopped 1 Tbsp. vegetable oil 12 oz. faux ground beef-style crumbles (try Yves® Veggie Ground Round) 1 10.5-oz. can Campbells mushroom gravy (or 1 1/4 cups prepared vegetarian gravy of your choice) 1 6-oz. can mixed peas and carrots, drained Salt, garlic powder, pepper, and red pepper flakes, to taste 1 6-oz can of corn • Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Season with salt and pepper. • In a medium pan, sauté the onion in the oil until translucent. • In a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges. • Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges. 1 6 oz can of corn Basically, I added corn and replaced cayenne with pepper flakes. The veggies had been lacking and corn seemed like a good choice.