Shepherd's Pie (Cottage Pie) (vegan)

Ingredients

• • 6 large potatoes

  • 1 large carrot

  • 2 tbsp margarine

  • 1 large onion (diced)

  • 2 tbsp nutritional yeast (optional)

  • 2 tbsp non-dairy cream or milk (optional)

  • 1/2 tsp apple cider vinegar (optional)

  • 1/4 tsp garlic powder (optional)

  • 1 tsp salt

  • 1/2 tsp pepper

  • Pinch of paprika

  • 2 Cups kernel corn

  • 2 tbsp vegetable oil

  • 2 lbs veggie lamb (or ground beef (TVP) for cottage pie)

  • 2 tbsp flour

  • 2 tbsp ketchup

  • 1 Cup water

  • 1/4 Cup veggie brown gravy mix

Preparation

• 1. Peel & cube potatoes and carrot, then boil in salted water until barely tender (about 15 minutes).

  2. Drain and mash potatoes/carrot with margarine, salt, pepper, nutritional yeast, cream, vinegar, garlic, and 1 tbsp of the onion (finely chopped).

  3. Preheat oven to 375° F.

  4. Sauté the rest of the onion in the oil until tender, add the veggie beef and flour and cook for 2 minutes.

  5. Dissolve the gravy mix in the water and add it to the beef mixture along with the ketchup.

  6. Bring the mixture to a boil, then simmer on low for 5 minutes.

  7. Spread the mixture into the bottom of a 2 quart baking pan.

  8. Sprinkle the corn evenly on top of the beef mixture.

  9. Spread the mashed potatoes evenly on top and add a sprinkling of paprika for colour.

  10. Bake at 375° F for 20 minutes, or until potatoes begin to brown.