Vegan Shepherds Pie

This recipe is for 3 deep dish pie plates. I like to cook extras so I can freeze them for other nights when I am too busy to cook. 

Potato Top:

4 lbs of red potatoes cut up.  (Leave the peelings on, they are a great source of iron!) You will be reserving 1 lb for the filling.

2 large cloves of garlic minced

4 Tbsp of Vegan Butter

1 Cup of Soy Milk

Salt N Peppa

Pie Filling:

3 Cups of veggie stock

4 stalks of celery chopped

2 Cups of carrots chopped

1 onion chopped

2 cups of cut green beans

1 lb of broccoli chopped

1 cup of soy milk

Making the topping:

Boil the potatoes in BooZi treated water until tender but not mushy. Pull out 1 lb of cooked potatoes and chop in smaller pieces for the filling. In your pot, add in your Vegan butter, soy milk, garlic, and salt and peppa. Either use a hand mixer for smooth potatoes or a masher for chunky home style, the world is your custom job.

Making the filling:

In a large sauce pan, simmer all your fresh vegtables in veggies stock until tender but not mushy. Any frozen veggies you can split in thirds and place in each pie dish evenly. Place your reserved chopped potatoes evenly in the 3 pie dishes as well. Whisk your arrow root powder into your cooked veggies and stock until the sauce starts to thicken.  Stir in the soy milk. Evenly spoon in your sauce and cooked veggies into each pie plate.

Making the pie

Top each pie with a third of mashed potatoes and spread evenly Add Salt and Peppa and optional extra vegan butter. At this point you can cover and freeze any of the pies for later use. For the one(s) you intend to eat. Bake at 375 until the potatoes start browning and the filling starts to bubble. Wah-laaaah Cheers!