Mushroom and Veggie Shepherds Pie

Serves 6-8

I think one of the most prolific misconceptions about vegan food is that it isn't savory and delicious. This meal instantly dashes such misconceptions away. My significant other frequently requests this meal and let me say, he is not one to happily munch on a salad and call it dinner. I also love this homey meal on evenings when it's chilly outside and I want something savory that will really stick to my bones. I make enough to fill a 9x13 pan and eat take the rest for lunches, or freeze it for a meal down the road.

Ingredients:

• 4 cups mashed organic potatoes with vegan butter OR 3 cups mashed potatoes and 1 cup cooked squash (potatoes are notoriously full of chemicals unless organic. shop accordingly)
• 2 Tbs. olive oil
• 2-3 lbs. mushrooms, any type, chopped into 1/4 inch dice
• 1 cup carrots, chopped into 1/4 inch dice
• 1 large yellow onion,chopped into 1/4 inch dice
• 3 cloves garlic, minced
• 3 cups vegetable broth, separated
• 2 1/2 Tbs. cornstarch
• 1 cup green beans, frozen or fresh, cut into 1 inch lengths
• Salt and pepper to taste
• 1/2 cup shredded vegan cheese (optional)

If you are making mashed potatoes from scratch, start boiling your potatoes before you do anything else. If you are making potatoes from dried potato flakes, make the potatoes at the end.

First, measure corn starch into a bowl and add 1/3 cup of the broth. Stir well and set aside. For the vegetable broth, I like to have some Better Than Bullion on hand so I can mix up any amount I need any time a recipe calls for broth.

In a large pan, heat the oil on medium high until shimmering, but not smoking. Add the onions, mushrooms, and garlic to the pan, finishing with a generous sprinkle of salt. Stir frequently over medium high heat until onions and mushrooms begin to soften and give off moisture, about 10 minutes. Add carrots to pan, and continue to stir frequently for 10-15 more minutes. Once vegetables are soft and pan juices have mostly evaporated, add in the remaining vegetable broth and green beans. Stir well, scraping up any browned bits from the bottom of the pan. Add the cornstarch mixture to the pan and stir well. Cook 5-10 more minutes, stirring constantly, until green beans are heated through and gravy has thickened.

Add salt and pepper to taste, then pour thick stew into a 9x13 baking pan. Cover with mashed potatoes and smooth top, leaving some peaks. If you would like vegan cheese, sprinkle it on top after smoothing the potatoes. Turn oven on to broil, put shepherds pie on top rack of oven for about 10 minutes, watching carefully that the top is browned, but not burned. Remove pan, and serve immediately.