Vegan Shepherd's Pie

This is a wonderful recipe for a meatless shepherd's pie, a comforting dish especially during the cold winter months. A vegan twist on the traditional English comfort food.

Ingredients:

For the filling - 

• 2 tablespoons - Olive oil
• 2 medium - Onions
• 4 - 5 cloves - Garlic - minced
• 3 medium - Carrots - peeled and sliced
• 3 stalks - Celery - sliced
• 8 oz. - Mushrooms - sliced
• 2 medium - Tomatoes - diced
• 8 oz. - Seitan - ground (wheat gluten - vegan meat substitute)
• 1 teaspoon - Italian seasoning
• Salt & pepper - to taste

For the mashed potato crust -

•  6-8 medium - Potatoes - peeled, diced and boiled in water for 20 minutes
• 2 tablespoons -  Vegenaise (vegan mayonnaise)
• 1/2 cup - Soy / Almond Milk
• 1/2 teaspoon -  Garlic powder
  
• Salt & pepper - to taste
• 1/2 cup - Vegan Cheese (shredded) - I used the 'Follow your Heart' brand shredded mozzarella cheese

1. Preheat the oven at 400 degrees F.
2. For the filling - heat the olive oil in a pan. Add the onions and garlic. Saute for 4 - 5 minutes or until translucent.
3. Add the sliced carrots, celery, mushrooms and tomatoes. Saute and cook for 5 - 7 minutes.
4. Add the ground seitan. Stir for 3 - 4 minutes.
5. Add the Italian seasoning, salt and pepper and mix well. Simmer for another 2 - 4 minutes. Turn off the heat and set this mixture aside.
6. For the mashed potatoes crust - mash the boiled potatoes. Add the vegenaise, soy / almond milk, garlic powder, salt and pepper into the mashed potatoes. Mix well. Set aside.
7. For assembling the shepherd's pie - grease a 9 X 11 inch glass baking pan with olive oil.
8. Pour the vegetable and seitan filling into the greased baking pan. Smooth it with a spatula.
9. Spread the mashed potato layer on top. Smooth it with a spatula.
10. Sprinkle the shredded vegan cheese on top.
11. Bake the shepherd's pie in the preheated oven at 400 degrees F for about 20 minutes or until the pie is bubbling hot and the cheese is melted. 
12. Serve hot with a side salad!

Serves - 8