Vegan Shepherd’s Pie

Serves 4

Ingredients

• 1 medium yellow onion, diced
• 4 medium carrots, diced
• 1 cup corn kernels
• 1 cup peas
• 1/2 cup texturized vegetable protein
• 1 T vegan Worcestershire sauce
• 2 t dried thyme leaves
• 2 t dried basil leaves
• salt & pepper, to taste
• 4 small Russet potatoes, peeled (3/4 to 1 pound total)
• 1/4 cup unsweetened original almond milk

Method

1. Pre-heat oven to 350 degrees.

2. Fill a medium saucepan with water and bring to a boil. Add potatoes and cook until fork tender.

3. Combine potatoes and almond milk, and mash or puree until soft and spreadable. (I use an immersion blender for this step).

4. In a large nonstick skillet, cook onions until soft and translucent. Add carrots, corn, and peas.

5. Prepare TVP according to package directions. (Bob’s Red Mill instructions can be found here).

6. Once TVP has been hydrated, add to the pan with vegetables. Season with Worcestershire, thyme, basil, salt, and pepper.

7. In a pie plate, spread vegetable-TVP mixture in an even layer. Top with mashed potatoes and bake for 25-30 minutes, or until the potatoes begin to brown.

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