Hearty Shepherd's Pie

Directions

1. 1
   Preheat oven to 425°.
2. 2
   Place garlic on a double thickness of heavy-duty foil.
3. 3
   Drizzle with oil. Wrap foil around garlic.
4. 4
   Bake 15-20 minutes. Cool for 10-15 minutes.
5. 5
   Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender; drain. Mash potatoes with broth, salt and pepper; squeeze softened garlic into potatoes and mix well.
6. 6
   In a large nonstick skillet coated with cooking spray, saute onion in oil until tender.
7. 7
   Add garlic; cook 1 minute. Stir in mushrooms, meat crumbles, carrots and celery; cook and stir 5 minutes.
8. 8
   Add 1/2 cup broth, rosemary, soy sauce, salt and pepper; cover and cook 10 minutes.
9. 9
   Combine flour and remaining broth until smooth. Gradually stir into pan. Bring to a boil; cook and stir 1 minute or until thickened. Stir in peas.
10. 10
    Preheat oven to 350°.
11. 11
    Transfer vegetable mixture to an 8-in. square baking dish coated with cooking spray; cover with potato mixture.
12. 12
    Bake, uncovered, 30-35 minutes or until heated through.