Easy Vegan Shepherd's Pie

For the instant potatoes:
1 package of Betty Crocker Instant Homestyle Mashed Potatoes
2 tbsp of Earth Balance Buttery Spread
1/2 tsp. of salt
1/2 cup of almond (or other non-dairy) milk

For the filling:
1 package of Yves Original Ground Round
1 clove garlic, crushed
1 cup of mushrooms, chopped
1 medium onion, chopped
3/4 cup frozen peas
3 oz. (approx. 10) baby carrots, diced
1/4 cup of low sodium vegetable broth

I'm not an expert on writing cooking instructions... or doing the same thing every time I cook.. so here goes nothing:
Preheat oven to 400 degrees.
Prepare the mashed potatoes according to package directions - for vegan potatoes, sub in vegan butter and non-dairy milk. Set aside.
Heat olive oil in a non-stick frying pan over medium heat. Add onions and carrots for a couple of minutes. Add garlic mushrooms, garlic, peas, ground round and broth and simmer until heated through. Carrots should be soft but not mushy.
Transfer the ground round mixture to a baking pan and top with the mashed potatoes. Bake for around 30 minutes or until the mixture is bubbly and the potatoes are lightly browned. If your potatoes aren't browned, you can turn on the broiler for the last couple minutes of baking. Enjoy!

Serving Size: Makes 4 servings