Shepherd’s Pie

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!