Shepherd’s Pie

3 lbs white potatoes

16 oz mixed vegetables (frozen)

1 can mushroom soup

1 tablespoon parsley flakes

1 tablespoon seasoning of choice

2 tablespoon curry powder

1 teaspoon rosemary

½ teaspoon garlic powder

1 teaspoon vegetable based spread

½ cup soy milk

Peel, wash, and cook potatoes. Mash with vegetable spread. Parboil vegetables. In mixing bowl, add mushroom soup with soy milk. Mix until creamy consistency. Add all other ingredients and mix thoroughly. Grease baking dish and add one layer of mashed potatoes, then a layer of soup mix, then a layer of vegetabels. Repeat. Bake at 350 degrees for 45 minutes or until lightly browned.