Es's Vegan Shepherd's Pie

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Es’s Vegan Shepherd’s Pie
Ingredients:
3 potatoes
2 carrots
3 celery stalks
1/2 onion
450g mushrooms
1+ Tbsp. flour
1 tsp fresh thyme
1 tsp fresh sage
2 teaspoons crushed garlic
2 ½ cups veggie broth
1/4 cup red wine
2 x 312g vegan ground round ‘beef’
salt
pepper
soy milk (or rice milk)
vegan butter
Dried parsley
Directions:
Peel, chop, and boil the potatoes until soft.
Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, garlic, and season with salt and pepper, and sauté.
Add wine, flour, thyme, and sage.
Slowly add the veggie broth stirring continuously. Let simmer/cook till thickened to your liking.
Mash the potatoes and add the soy milk and vegan butter, till smooth. Season with salt and pepper to taste.
Place the veggie/’meat’ filling into a baking dish, then spread the mashed potatoes over top. Make a rough scraped designs for the top. The rougher the surface, the crispier it will turn out.
Spray the surface with cooking oil. Sprinkle with dried parsley.
Broil for 10-15 minutes, or until the top is crispy.
Prepared, tried and tested by: Esme Slabbert‎