Ingredients:
One package of vegan ground beef
4 carrots
1 can of corn
1 can of peas
2 cups of mushrooms
1.5 cups vegetable broth
1.5 tbsp tomato paste
1.5 tbsp soy sauce or tamari
2 tbsp flour (gluten free)
8 potatoes
1/2 cup plant milk
1 tbsp minced garlic
1 tsp garlic powder
1 tsp onion powder
salt & pepper
1 tbsp vegan butter
1/2 tsp Dijon mustard
1/2 bag of vegan cheese shreds
Instructions:
Preheat oven to 350°
Peel, dice and boil your potatoes until fork tender
Drain potatoes and add back to the pot with plant milk, 1/2 tbsp of minced garlic, butter, dijon and butter. Mash until completely smooth.
Pan fry your vegan beef
In a separate frying pan cook your mushrooms and carrots in olive oil or butter. Once softened, add in your canned corn and peas
Mix the beef in with the vegetables and add 1/2 tbsp minced garlic, garlic powder, onion powder, salt and pepper
Add the vegetable broth, tomato paste, flour and soy sauce to the beef & veggie mixture
In a casserole dish, place the beef and veggie mixture along the bottom. Top with the mashed potatoes and smooth out with a spoon
Add the cheese shreds on top of the mash
Bake covered for 50 minutes. Remove the lid or tin foil and broil for 5 minutes until the cheese becomes crispy
Let cool down and then enjoy!