Vegan Shepherd's Pie Ⓥ - The Veggie Table

This veg*n shepherd’s pie recipe is a simple yet delicious lambless version of the real thing.
Yield	6-8 servings
Time	1 hour
Tools	large sauce pan or Dutch oven wooden spoon baking dish or deep pie plate
Ingredients	2½ T olive or vegetable oil, divided 2 cloves garlic, minced ½ c onion, minced 1 large tomato, chopped OR ½ c tomato sauce + ½ c water 6 c mixed vegetables, finely chopped Some possibilities: – bell peppers – carrots – celery – corn – green beans – leeks – mushrooms – peas – spinach – zucchini 1 c vegetable stock or water 1 t soy sauce pepper 2 to 2½ c mashed potatoes Garnish: paprika, minced parsley, and/or sesame seeds
Directions	(If you don’t have any leftovers available, start making mashed potatoes first.) Heat 2 T oil over medium heat, add garlic, and sauté for 2 minutes. Add onion and continue sautéing until soft, about 5 minutes. Add tomato and cook for two more minutes, stirring frequently. Add stock and vegetables, bring to boil, cover, lower heat, and cook until vegetables are tender, about 5-10 minutes. Add soy sauce and pepper, taste, and adjust seasonings as necessary. (Meanwhile, drain and mash the potatoes.) Preheat oven to 350. Use remaining ½ t oil to grease the baking dish. Arrange vegetables in it, then cover with a layer of mashed potatoes. Garnish. Bake until bubbly, about 30 minutes. Serve hot.
Notes	For a more substantial dish, you can add/substitute things like pre-cooked, lentils, tofu, or seitan.
Help	Abbreviations \| Conversions \| Cooking tips
Vegan shepherd’s pie with smoked tofu, carrots, corn, peas, and roasted red and yellow peppers: