shepherds pie

perfect meal for a crisp and chilly day

(photo is not that appetizing i know, and this was the best one of the bunch. this tastes a LOT better than it looks so don't judge)

3-4 large russet potatoes (peeled and cut into chunks)
3-4 carrots (peeled and cut into thick coins)
2 T butter
1/4 C soy milk
1 T olive oil
1 package sliced baby bella mushrooms
1 large sweet onion (quartered and sliced thin)
1 package of veggie crumbles (i used smart ground by lightlife)
1 C corn (frozen or canned)
1 can mushroom gravy
2 T vegan worcestershire sauce
salt
pepper
rosemary
smoked paprika
thyme
*feel free to use herbs of your liking for this dish. i just happen to really like these

preheat oven to 400. 

in a large pot, boil potatoes and carrots together until both are easily pierced with a fork.


in a large skillet, heat olive oil and cook onions until translucent. add mushrooms and cook until soft. add corn, crumbles, worcestershire sauce, gravy and spices. simmer to let flavors combine. 


drain potatoes and carrots and return to pot. add butter and soymilk and mash until creamy. 


add mushroom/crumble mix to a lightly greased 8x8 pan. spoon mashed mix on top and spread to cover evenly. 


bake for 40 minutes.