Shepherd's Vegetable Pie

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 -4 yukon gold potatoes, peeled and diced
• 1/2 cup milk
• salt and pepper, to taste
• 2 cups vegetable broth or 2 cups water
• 3 tablespoons tamari soy sauce
• 1 teaspoon fresh thyme leave, minced
• salt and pepper, to taste
• 2 tablespoons cornstarch dissolved in 3 tablespoons water
• 1/4 cup milk
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 12 ounces veggie crumbles
• 1 1/2 cups gravy
• 1/2 cup frozen peas
• 1 tablespoon tamari soy sauce
• 1 teaspoon fresh thyme, minced
• salt and pepper, to taste

Recipe

• 1 potato topping: bring potatoes to a boil in a large pot of water until soft enough to mash, about 20-30 minutes. when ready, drain and mash with milk. season to taste with salt and pepper. while the potatoes are boiling, you can prep the gravy and filling.
• 2 gravy: prepare the gravy in a small saucepan. bring the broth, tamari soy sauce, thyme, salt and pepper to a boil. reduce heat and stir in the cornstarch water mixture. when sauce thickens (about 2 minutes), stir in milk. adjust seasonings to taste.
• 3 filling: heat 1 tablespoon olive oil in a large saucepan over medium heat. add onion and carrot and cook until softened, about 7 minutes. add veggie crumbles, gravy, peas, tamari soy sauce, thyme, salt and pepper, and mix well. remove from heat.
• 4 pie: preheat oven to 350°f prepare the pie by lightly greasing a baking dish. place filling in the bottom and spread the mashed potatoes in a layer over the top. drizzle remaining 1 tablespoon of olive oil over the top. bake for 30 minutes, or until filling is hot and potatoes are golden.