Vegan Shepherd's Pie

I love shepherd's pie! Nothing says home cooked comfort like tender cooked veggies and mashed potatoes. Yummy! I know there are many varying recipes for shepherd's pie, but here's one that I "veganized" from a magazine. I think you'll enjoy it and plus it gives you the option to be creative and add any veggies you love. I know the ingredients look like a lot but it's not I promise. Feel free to however edit things out that you don't like or don't have on hand. You can really be creative with this comfort food classic. Try it for a nice Sunday dinner!


Two Sisters' Shepherd's Pie

Ingredients:
- 4 small Russet potatoes (feel free to use another potato if you prefer)
- 2 tsp olive oil
- 1 large leek, white and green parts thinly sliced (if you're not a leek fan feel free to you a nice onion or a bunch of chives)
- 2 medium carrots, peeled and chopped bite size
- 2 turnips or daikon radishes, whichever you prefer
- 1/2 cup frozen peas
- 1/4 lb of fresh green beans, trimmed and chopped bite size
- 5 cloves of garlic (or more if you're like me and love garlic)
- 2 cups low sodium vegetable broth (I like Central Market Organics)
- 3 large Swiss chard leaves, torn into small pieces (feel free to change this up with spinach or kale if you prefer)
- 2 sprigs of fresh thyme
- 2 cups cooked cannellini beans (you can easily use canned beans too, just be sure to read the label, Central Market Organics has a great line of beans and the only ingredients are beans and sea salt)
- 1/2 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1/3 cup non-dairy milk
- 2 tbsp non-dairy sour cream (Tofutti makes a great one)
- chopped fresh chives

Directions:
1. Preheat oven for 400 degrees. Place potatoes in a pot with enough cold water to cover all of them. Bring water to a boil and then cover and reduce heat. Simmer potatoes for approximately 15 minutes or until they fork tender. Once the potatoes are done boiling drain and place aside. We will be back for them.

2. While potatoes are boiling add oil to a large saucepan on medium-high heat. Add leeks and saute for about 5 minutes, stirring often. Add carrots, turnips, peas, green beans, and garlic and saute for an additional 10 minutes, stirring occasionally until veggies begin to soften and brown bits form on the bottom of the pot. Pour in about 1/2 cup of the vegetable broth and begin scrapping the brown bits off the bottom of the pan as the broth begins to evaporate.

3. Next add chard and thyme and saute until the chard wilts. Add beans, the remaining broth, salt, and pepper and simmer for 10 minutes. This is an important part, taste the veggie mix. It's always important to taste your food while you cook. It may need more salt for you or maybe more pepper, or maybe you have a go to seasoning that you think it's missing, add and simmer for another minute or two.

4. While the veggies are cooking, start mashing the potatoes with a masher. Add non-dairy milk and continue to mash and whip until potatoes are almost smooth. Next add the non-dairy sour cream and chives. I like to add a little bit of salt and pepper to taste, but you don't have too.

5. Place veggie mixture in a 10-in pie dish. spread mashed potatoes over the top of the vegetables covering the entire pie dish. Place pie dish on a baking sheet and place in the oven. Bake until vegetable mix bubbles and the potatoes star to turn brown, approximately 20 minutes.

6. Once done, allow to cool about 10 minutes and then spoon full into shallow bowls. Feel free to top it with some non-dairy cheese like Follow Your Heart or Daiya.

*Want a fun twist? Try roasting the garlic first or try adding a little horseradish to the mashed potatoes for a little kick. Or for a more buttery taste to the mashed potatoes feel free to add a little non-dairy butter like Earth Balance. Go crazy! There's no wrong way to do it!