Vegetarian Shepards Pie

4 or 5 russet baked potatoes, peeled and cooked
2 teaspoons olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 cup mushroom or vegetable broth
3/4 cup plain rice milk or almond milk
8 oz. slice mushrooms
1 head broccoli, chopped or grated, stems and all
2 carrots, chopped or grated
2 celery ribs, chopped
1 teaspoon cornstarch (or arrowroot powder) plus
1 teaspoon flour

1/2 teaspoon sea salt
1 tablespoon nutritional yeast
2 handfuls French fried onions


This recipe is easily doubled for a large family.

Mash cooked potatoes with as much milk as you need to make them nice and creamy. Add salt and pepper to taste and a sprinkle of garlic powder.

Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt.

Add the broth and milk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit.

Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat. Spray a 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Sprinkle the top with nutritional yeast and French fried onions. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.

Serve with garlic toast or fresh bread. Enjoy!

Serves: 6 Preparation time: 30 minutes