Preheat the oven to 350º F. Oil a shallow 1 1/2-quart baking dish with vegetable oil, bottom and sides. Heat a tablespoon of oil in a skillet on medium heat. When the oil is heated, put in the onion and carrot. Cover and cook (stirring a few times) until soft, about 5-7 minutes. Stir in the "meat" and frozen corn and peas, and add the seasonings (tamari/soy sauce, thyme, salt, and pepper). Finally, stir in 1 cup of gravy. If it seems dry, add a little more gravy. If you prefer your shepherd's pie to not be soupy at all, instead of making good gravy, just make a sort of "soy juice" to moisten it, as follows. Use one cup of vegetable soup (made with one cup water and one vegetable bouillon), and mix one and a half tablespoons of soy sauce into it, then dissolve one tablespoon of cornstarch in one and a half tablespoons of water and mix that in. Then just add a splash (about an eighth of a cup) of soy milk (or regular milk). Spoon the mix into the casserole dish. Heap the potatoes on top and smooth down, then drizzle 1 tablespoon of oil onto the top. Bake for 20 to 30 minutes uncovered. Serve with biscuits and extra gravy!
Note: You can use your own gravy from a mix or whatever you want, but this recipe is designed to be used with a specific homemade gravy: Good Gravy. If you decide to use this recipe, it's a good idea to make it while the potatoes boil if you're on a tight schedule trying to get dinner on the table. Also, if you are not a vegetarian, there is no reason you can't use hamburger instead of fake meat for the ground beef part, and I personally don't like onion or thyme so I left them out of the recipe and it turned out fine. You are free to do the same with any of the vegetables or seasonings you don't like; it's a versatile recipe.
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