VEGAN SHEPHERD’S PIE

From Andrea
recipe from my friend Sara

2 1/2 lbs potatoes, peeled and quartered
3 Tbls olive oil
Plain soy milk
salt and ground black pepper (I added ½ tsp salt)
1 large onion, chopped
1 pepper, chopped
2 carrots, coarsely grated
2 garlic cloves
3 more Tbls olive oil
12 oz mushrooms, sliced
14-oz can aduki beans, drained (I found these at Whole Foods. I’m sure other beans would be fine.)
1 can corn, drained
1 1/2 cups vegetable broth
1/8 teas. cayenne pepper
1 heaping teas. cornstarch
dried breadcrumbs, optional

Boil the potatoes until tender. Drain, add 3 Tbls olive oil, salt and pepper to taste, and some soy milk. Mash the potatoes. Add more soy milk as needed. Note: they should be STIFF. (Also, obviously it's fine to use regular milk and not have it be vegan). While potatoes are cooking, gently saute the onion, pepper, carrots, and garlic in the other 3 Tbls. olive oil for about 5 minutes or until soft. Stir in mushrooms and cook for about 2 minutes more, until they start to soften. Add stock, beans, corn, and cayenne pepper and simmer for about 15 minutes. Meanwhile, turn on your broiler. Also, add cornstarch to a little bit of water and mix. During the last 1-2 minutes, add to the pot. Stir and let thicken. Add the bottom layer to a casserole dish. Carefully place mashed potatoes on top. Sprinkle with bread crumbs and put under the broiler for a few minutes until nicely browned.

Sorry, I have never reheated this from being frozen. I would bake it in a 350 oven and turn on the broiler to brown the top at the end (test middle first to make sure it’s hot enough. Everything is already cooked, you just want to reheat it thoroughly.