Hearty Shepherd's Pie

This would be a great main-dish for a holiday dinner or cozy winter night. But I also enjoyed it on a random wednesday in August. For this shepherd's pie, I was inspired by a recipe on VegNew's website.

First, start boiling 4 yukon gold potatoes, cut in pieces. Then, saute a chopped yellow onion and carrots, along with some garlic in a skillet. Once the onions and carrots have cooked for a few minutes, add the veggie crumbles and continue to saute.

For the gravy: Bring 2 cups of veggie broth to a boil with a dash of tamari. Reduce heat to low, and add a mixture of arrow root and water and stir continuously for about 3 minutes. The sauce should thicken to become a gravy.
Add the gravy and 3/4 cup of frozen peas and mix together. Lightly oil a casserole dish and add the veggie mixture.
For the mashed potatoes: Combine Earth Balance vegan butter, almond milk, salt, pepper, fresh rosemary, and thyme and mash well.
Top with veggie mixture with an even layer of the mashed potatoes.

Finally, sprinkle bread crumbs and olive oil over the top and cover with tin foil. Bake for 40 minutes on 350, then remove foil and continue to bake for another 15 minutes.
We were so pleased with this dish. It was really tasty. The best part was that it was even better as left-overs!