VEGAN SHEPHERD'S PIE RECIPE BY TASTY

Steps:

• Preheat oven to 220ºC (425ºF).
• In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften.
• Add celery and carrots, stir until onions are translucent.
• Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.
• Add veggie stock in half-cup (120 ml) increments, allowing it to come to a simmer before adding more.
• Add flour, then mix. Continue mixing until the mixture thickens.
• Once thick, remove from heat and pour into a pie dish.
• Add potatoes to a large pot and cover with lightly salted water. Set over medium-high heat and bring to a boil. Cook until potatoes have softened and are fork-tender.
• Remove from heat and drain.
• Mash potatoes then add butter, milk, salt, and pepper.
• Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.
• Optional: Using a butter knife or a long, thin spatula. press into potato surface every inch (2 ½cm) to create a beautiful, undulating presentation.
• Bake pie for 20-25 minutes.
• Allow to cool for five minutes then serve.
• Enjoy!