I made mashed potatoes and gravy a few weeks ago for the Sunday
after Thanksgiving and the gravy came out so good, I used it
again last week for Shepherds Pie. It's my own invention and
people loved it, even a meat eater who thought it tasted meaty.

1 lb mushrooms, sliced
3 carrots, very thinly sliced
2 tablespoons oil
2 tablespoons soy sauce
a lot of fresh ground pepper (to taste, about 1 teaspoon)
2 cups (about) vegetable stock

Saute the mushrooms and carrots in the oil and soy sauce until
the mushrooms are tender and the carrots are starting to brown.
Add the pepper. Put the mix in a blender with one cup of the
stock and blend until very smooth. Heat mixture in sauce pan
over medium heat, adding stock to bring to desired consistency.