Shepherd’s Pie

Ingredients

• 4 large red potatoes, boiled and peeled, about 1.5 pounds
• 12 oz. MorningStar Farms Grillers Crumbles, thawed
• 16 oz. frozen green peas and diced carrots, thawed and drained
• 1.5 cups plain, unsweetened soy milk
• 3 tbsp vegan butter
• 2 tbsp nutritional yeast
• 1/4 onion, diced
• 1 clove garlic, minced
• 3 tbsp canola oil
• 4 oz. crimini mushrooms, diced
• 2 tbsp vegan Worcestershire sauce
• 2 tbsp tamari
• 2 tbsp red wine
• 2 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp salt

Instructions

1. In a pan, cook the garlic, onions, and mushrooms in canola oil over medium heat until they start to brown.
2. Add the Grillers Crumbles, 1 tsp garlic powder, Worcestershire sauce, tamari, red wine, and 1/2 tsp of black pepper and continue to cook, stirring regularly. Cook for about 5-8 minutes and remove from heat.
3. Meanwhile, mash the boiled potatoes. In a medium to large saucepan, melt 2 tbsp of vegan butter over medium heat. Add the potatoes, soy milk, nutritional yeast, 1 tsp of garlic powder, 1/2 tsp of black pepper, and 1/2 tsp of salt.
4. Mix and continue cooking while the mixture starts to bubble, stirring frequently. When the mixture reduces by about 1/3 to 1/2, the mashed potatoes are done and should be thick.
5. Begin assembling your pie. Heat the oven to 350 degrees Fahrenheit. Lightly grease a 10" bake pan and layer the crumble mixture, then the thawed carrots and pea, and lastly, the mashed potatoes, smoothing and evening out each layer.
6. Bake for 30-40 minutes. Melt 1 tbsp of vegan butter and pour over the pie about halfway through. The pie is done when the crust is a light golden brown.