Vegan and Clean Shepherds Pie

I think this is my best creation to date. First of all it's vegan, second of all it's 99% clean. The only thing that makes it not clean is the veggie crumbles I used and the vegan cheese. And for all I know, they are actually clean I just didn't know what some of the ingredients were on the list.

This shepherds pie has so much flavor and tastes like a homemade pot pie. I think I could eat it everyday. My husband agrees! Such a good husband he is!!

Vegan Shepherds Pie

Filling

2 tbsp olive oil

1/2 cup of diced onions

4 minced cloves of garlic

8oz of baby bella mushrooms chopped

1.5 cups of vegetable stock

1 tsp of dried thyme

1/2 tsp of dried sage

salt and pepper to taste

2 tbsp of whole wheat pastry flour

1/4 cup of unsweetened almond milk

12oz package of frozen mixed veggies (mine had green beans, corn, peas, and carrots)

1/2 cup of veggie crumbles*

Topping

1.5 pounds of red baby potatoes

2 tbsp of olive oil

1 cup of unsweetened almond milk

1/2 cup of vegan cheddar cheese*

salt and pepper to taste

In an extra large skillet on med-low add 2 tbsp of olive oil and diced onions. Cook until they are golden...about 10 minutes. Add minced garlic, mushrooms, sage, thyme and 1/2 cup of vegetable stock. Cook on medium for about 20 minutes stirring often. Sprinkle 1 tbsp of flour over mushrooms and stir until combined. Sprinkle the other tbsp and stir again. It should be getting very thick. Add 1/2 cup of vegetable stock and stir. Add the other cup of vegetable stock and the almond milk and stir. Add the frozen veggies and crumbles and salt and pepper to taste. Cook for about 10 minutes stirring often. Add the filling to a casserole dish and set aside.

Preheat oven to 350

Cut potatoes in quarters and boil until they are fork tender. Drain and add to a large bowl. With a potato masher, mash them until they are all mashed (not fluffy and creamy, just mashed). Add 2 tbsp of olive oil, 1/2 cup of vegan cheddar cheese, salt and pepper to taste, and almond milk. With a hand mixer, whisk until creamy. Don't over mix them and make them starchy. There will be chunks of potatoes.

Large spoonfuls at a time, add the potatoes to the filling and spread evenly. Cook on 350 for 40 minutes.

*If you are not concerned about this being vegan, but want it clean, just used cooked ground turkey meat in place of the veggie crumbles and low fat cheddar cheese.