In a medium sized saucepan bring 4 cups of water to a boil, add the textured vegetable protein and ketchup. Reduce heat, cover and simmer on low for about 20 minutes until TVP® is tender, set aside.

Peel and dice up the potatoes; boil until tender. Drain, add butter and a pinch of sea salt, plus enough milk to mash and make potatoes so they can spread on the top of the casserole. Set aside.

Boil carrots until just tender (reserve liquid) and set aside.

In a nonstick skillet heat 2 tablespoons of olive oil and saute the onions and chopped celery until tender, but not browned. Sprinkle on top and stir in the whole wheat flour. Stir and cook a few minutes, then slowly add 2 cups of liquid (potato water or carrot water or vegetable broth).

When the sauce bubbles up, taste and add seasonings (hold back the paprika for later use). Combine with cooked carrots, peas and cooked textured vegetable protein mixture. Pour into a 3-quart casserole dish. Spread potatoes on top of mixture and sprinkle with paprika.

Place casserole into a 350 degree oven (uncovered) and bake for about 30 minutes. You may need to place "shepherd's pie" on a cookie sheet so it does not boil over in the oven. If pie has been made ahead and chilled, bake longer until filling is bubbly.

Makes 6 servings.