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Shepherd’s Pie With Leeks

2 large potatoes, peeled and cubed
1/2 cup soy milk
1 Tbsp. vegan margarine
Salt and black pepper, to taste
1/2 cup dry white wine
3 large leeks, trimmed, cleaned, and chopped
5 green onions, chopped
1 cup sliced button mushrooms
1 large carrot, chopped

• Preheat the oven to 350°F. Lightly grease the bottom of a casserole dish.
• Cook the potatoes in boiling water until soft. Drain and mash with the soy milk and margarine. Season with the salt and pepper and set aside.
• Heat the wine in a medium saucepan over medium heat. Add the leeks, onions, mushrooms, and carrot. Cook until soft, about 10 minutes. Season with the salt and pepper. Pour into the prepared casserole dish.
• Top with the mashed potatoes and bake for 30 minutes, or until the potatoes are lightly browned.

Makes 4 to 6 servings