Vegan Shepherd's Pie!

2 T. olive oil
2 onions, chopped
3 carrots, diced
8 oz. mushrooms, sliced
1 lb. soy crumbles
1 t. thyme
1 t. black pepper
2 T. flour
1 c. vegetable broth
1 c. frozen peas
3 potatoes, diced
1 head cauliflower florets
2/3 c. almond milk
1 c. soy cheese shreds

Heat oil in large skillet and sautee onion and carrots until soft.  Add mushrooms, soy crumbles, thyme, pepper, and cook until mushrooms are soft.  Add flour and cook for 2 minutes.  Stir in the broth and simmer.  Stir in the peas and pour the mixture into a baking dish.  Meanwhile, boil potatoes for 10 minutes.  Add cauliflower and  and cook until tender.  Drain water and puree with milk, using an immersion blender.  Spread potato mixture on top of the vegetable meat mixture, top with cheese, and bake for 25 minutes at 350 degrees, or until hot and delicious!