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1
Start by putting the cubed potatoes and crushed garlic clove in a pot and fill with enough water to cover. Sprinkle a bit of salt in, as well. Bring to a boil and cook for about 10-15 minutes until the potatoes are fork-tender. Drain the potatoes (including the garlic) and mash with the salt, pepper, soy milk and margarine. Taste and add more seasonings or margarine if needed.
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2
While the potatoes are cooking, prepare your filling ingredients and preheat the oven to 400u00b0F.
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3
Heat the oil in a large pan over medium heat. Add the onions and carrots and cook for 3-4 minutes, until they begin to soften and the colors become more vibrant.
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4
Add the garlic and stir until fragrant, 1-2 minutes.
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5
Add the crumbles and stir until defrosted and they begin to brown. Sprinkle with flour, salt and pepper and stir until evenly distributed. Whisk together the tomato paste and the vegetable broth and add to the pan along with the Worcestershire sauce and fresh herbs. Stir well, cover, and turn down the heat. Let simmer for 10-12 minutes until the sauce has thickened.
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6
Pour the filling mixture into an 11x7 glass baking dish. Drain the peas and corn and add to the pan. Mix well to combine and smooth out.
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7
Using a rubber spatula, dollop the potatoes over the top of the filling. Carefully spread the potatoes out over the filling, making sure to form a seal all around the edge of the baking dish to prevent the filling from bubbling over. Bake on the middle oven rack for 25 minutes, until the potatoes begin to turn golden brown. Let the pie cool for about 10-15 minutes before serving.
