Vegan Shepherd's Pie

5-6 potatoes, baked
nondairy milk, to taste
vegetable broth
salt & pepper, to taste
sprinkle garlic powder

Pam spray
4 cloves garlic, chopped
1 onion, chopped
8 oz baby bella mushrooms, chopped
16 oz chopped veggies (frozen or fresh) i like to use a frozen stir fry mix but examples would be broccoli, carrots, celery
1 cup of vegetable broth
3/4 cup of nondairy milk (i use rice milk)
1 tsp cornstarch
1 tsp flour
1 tablespoon nutritional yeast
french fried onions

1. bake potatoes in oven or microwave. we have a rice steamer that cooks them perfect in 25 minutes. mash cooked potatoes with or w/out skins, add milk and vegetable broth, salt, pepper and garlic. you are looking for a somewhat thick, but spreadable consistency...not runny

2. While potatoes are cooking, spray skillet with pam & saute garlic, onion over medium high heat until soft. Add the mushrooms and cook about another 1-2 minutes, then add veggies, cooking until then are tender, not mushy. Preheat oven to 375

3. Mix broth, milk, cornstarch and flour together. Stir into skillet of veggies, letting come to a boil, stirring frequently. Sauce will thicken a bit. Salt & pepper to taste. I also use a bit of tony chacherie's.

4. Remove from heat. Spray a baking dish with Pam and pour skillet into pan. Cover with the potatoes. Sprinkle the top with nutritional yeast and french fried onions. Cook in oven for 15 minutes. Remove, let stand 5 minutes, then serve.

Each time I make this i tweak it a bit. So experiment and enjoy!