Garbanzo Shepherd's Pie

Yields:	1 pie
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	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	60 minutes

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Ingredients

1	large	onion	chopped
1/4	teaspoon	garlic powder
1/2	pound	mushrooms	chopped
2 t Cornstarch mixe	1/4	cornstarch	mixed with 1/4 cup cold water
1/2	cup	water
2	cups	chickpeas (garbanzo beans)	cooked
1 1/2	cups	carrots	diced
1 1/2	cups	green peas	frozen, thawed
3/4	cup	celery	diced
1	x	potatoes	mashed
1/2	bunch	spinach	washed and trimmed
2	cups	soy milk	low fat
1	tablespoon	soy sauce
1/2	tablespoon	parsley leaves	seasoning

Directions

Preheat oven to 325 degrees F.

Place the onion and mushrooms in a large pot with the water.

cook, stirring, for 5 min. add the carrot and celery, and continue to cook, stirring frequently, until the carrot and celery are tender, about 10 min.

add the spinach, cover, and steam until wilted, about 1 min.

remove from heat.

In a separate saucepan, mix soy milk with the soy sauce, Parsley Patch, and garlic powder.

add the cornstarch mixture and cook, stirring, until the mixture boils and thickens.

add to the vegetable mixture, then stir in the garbanzos and peas.

Spoon into six to eight individual casserole dishes.

top with mashed potatoes and sprinkle with paprika.

bake for 30 min. or until golden.