Shepherds Pie with Mushrooms-Vegan

Vegan Shepherds Pie

with

Mushrooms

ingredients:

• 5 potatoes, Cubed
• 4 tbsp vegan butter
• 1/2 cup soy milk (plain, unsweetened)
• 1 tbsp olive oil, and perhaps a bit more
• 1 onion, diced
• 4 carrots peeled and sliced
• 3 stalks celery, sliced
• 1 pint baby portabella mushrooms, sliced
• 1 pint shiitake mushrooms, stemmed and sliced
• 3  cloves garlic, minced
• salt and pepper, to taste
• 2 tbsp tomato paste
• 2 tbsp flour
• 1/2 tsp dried sage
• 1/2 tsp fresh thyme leaves or(1tsp dried thyme)
• 3 Cups vegetable, or mushroom stock
• 1/4-1/2 cup dry wed wine
• 1 bag frozen peas (optional-not pictured)

steps:

1. boil potatoes in lightly salted water until tender - then drain and mash with vegan butter, soy milk and salt and pepper to taste and set aside

*I also like to reserve a bit of the cooking water and add while I am mashing-I find it makes for creamier mashed potatoes

2. while step one potatoes are boiling, sauté onions, celery, and carrots in olive oil until onions are just slightly tender

3. add sliced mushrooms and garlic-add a bit more olive oil if needed-sauté until carrots and celery are tender and mushrooms are cooked

4. add salt and pepper, to taste

5. stir in tomato paste

6. add flour

7. add thyme and sage and stir

8. add vegetable or mushroom stock and red wine and stir well to incorporate

9. bring to boil and reduce heat

10. heat until thickened stirring often and add frozen peas

11. heat until peas are hot - then remove from heat

12. ladle hot mushroom mixture into a deep pie plate and spoon mashed potatoes on top and spread evenly being careful not to push gravy mixture up through the top - it will still taste great but won't be as pretty

13. place pie on baking sheet and put under the broiler until potatoes are brown and crispy on the top

14. serve hot with a green salad

tip: this is an easy dish to make ahead of time and reheat when ready