Recipe: VEGAN Sheperd's Pie

We purchased a bunch of potatoes and celery at the farmer's market this morning and I was craving pot pie so this seemed like a nice wheat free compromise.  The photo is NOT an original - but it sure looks good!

Shepherd's Pie

About 4 pounds of potatoes (if you use yellow skin potatoes - like the buttery and delicious yukon golds - they have a more "even" look when mashed) 1 tablespoon salt 1/2 cup olive oil 1 cup vegetable stock (I use "Superior Touch Better Than Boullion Vegetable Base") 1 big sweet onion, chopped 1 cup frozen corn kernels 2 carrots, sliced 1 celery stalk, sliced 1/2 pound (about 2 cups) mushrooms, sliced 1 15-ounce can chopped tomatoes 1/2 teaspoon Frontier Organics Fiesta Chili Powder

Boil the potatoes in water with the salt until tender.  Drain.  Mash, adding enough olive oil to make them smooth and spreadable.  Set aside.

In a large pot, heat the vegetable stock and cook the onions briefly. Add the carrots, corn and celery and cook while you slice the mushrooms. Turn the heat off and add the tomatoes and mushrooms, then cover the pan and let the flavors meld while you clean up the kitchen.

Preheat the oven to 350° F.

Put the vegetables into a 9” x 13” baking dish and spread the mashed potatoes evenly over the top. Sprinkle with the Fiesta Chili Powder. Bake for 25 minutes, until hot and bubbly.