Vegan Shepherd's Pie

Beef mixture:
1/2 cup chopped onions
1/2 cup chopped carrots
1/3 cup vegetable oil
1 tablespoon chopped garlic
1/2 pound vegan beef crumbles
1 cup fresh or frozen green peas
1 cup vegetable broth
1 1/2 teaspoon pepper
1-2 teaspoons salt, optional

Saute the onions and carrots in the oil for 5-7 minutes. Add garlic and cook 2 minutes more. Add remaining ingredients and simmer for 10 minutes; add more broth if needed.

potatoes:
1 1/2 pound baking potatoes
1 tablespoon salt
1/4 cup vegan butter
3 tablespoons soy milk, or as needed
salt and pepper to taste

Boil the potatoes with salt for 20 minutes/until fork tender. Drain well, mash, and fold in butter. Add soy milk as needed to create a firm yet creamy mashed potato mixture. Season potatoes to taste with salt and pepper.

Pie:
Preheat oven to 375. Place all beef mixture into a 1 1/2 quart casserole dish. Top with potatoes. Place small dollops of butter evenly across the top of the casserole. Sprinkle 1 tablespoon paprika evenly over top, and bake 20-25 minutes, or until the potatoes are slightly brown and the casserole is very well heated through. Sprinkle 1 tablespoon chopped chives or parsley and serve. makes 5 servings.