Vegan Shepards Pie

This is great winter standard, its simple, hardy and delicious. I usually it have on Christmas instead of turkey.

Here's what you'll need
4 large potatoes
2 cups of T.V.P (ground round also will work great, its way more expensive)
3-4 large carrots
1 spanish onion
1 splash of olive oil
1-2 cups of veggie broth (I sometimes use mushroom gravy if I am
1/2 cup of frozen/canned corn felling like something rich)
a splash of non dairy milk
vegan butter

Spices:
1/2 bulb of garlic finely chopped
1 handful of chopped fresh oregano
1 handful of chopped fresh basil
1 pinch thyme
1 pinch salt (the veggie broth will have some salt so don't over do it)


lets get started
pre eat oven to 350

in a large pot boil potatoes (I leave the skins on)

chop the onion coarsely.
in a medium pot fry them with oil on medium heat. once they start turn translucent add the T.V.P., carrots, corn, veggie broth and spices.

Let that cook for about ten minutes on medium heat or until broth has reduced by 1/2

transfer to a casserole dish

now back to your potatoes
once they're soft, strain off the water and mash with milk and butter

pile potatoes into the casserole dish and evenly distribute.

Let bake uncovered in oven for 60 to 90 minutes until the top is browned

enjoy