Ingredients

• 4 potatoes
• 2 tbsps olive oil
• 1 onion
• 4 garlic cloves
• 480 mls (2 cups) mushrooms
• 2 carrots
• 2 celery stalks
• 240 mls (1 cup) green peas
• 480 mls (2 cups) vegetable broth
• 2 tbsps soy sauce
• 2 tbsps flour
• 2 tbsps nutritional yeast
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp thyme
• 1 tsp rosemary
• 240 mls (1 cup) corn kernels
• 2 tbsps vegan butter
• 120 mls (0.5 cup) unsweetened almond milk

Instructions

1. Peel and chop the potatoes. Boil them in salted water until tender. Drain, mash, and set aside.
2. Heat 1 tbsp of olive oil in a skillet. Sauté chopped onion and minced garlic until translucent.
3. Add finely chopped mushrooms, diced carrots, and celery to the skillet. Cook until vegetables are tender.
4. Add flour to the skillet and stir well. Slowly add vegetable broth, stirring constantly to avoid lumps, until the mixture thickens.
5. Add soy sauce, nutritional yeast, salt, pepper, thyme, rosemary, green peas, and corn kernels. Stir well and cook for a few more minutes.
6. Preheat the oven to 375°F (190°C).
7. Transfer the vegetable mixture to a baking dish. Spread mashed potatoes evenly on top of the vegetable mixture.
8. Drizzle the remaining olive oil over the top of the mashed potatoes for extra crispiness.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
10. Let it cool slightly before serving. Enjoy your vegan shepherd's pie with mushroom gravy!

Notes

• This vegan shepherd's pie is hearty and savory with a delicious mushroom gravy.
• Make sure to use a variety of mushrooms for a richer flavor.