Vegan Shepherd’s Pie – TransChef

Ingredients

• 16 oz white button mushrooms (Whole or sliced. Also, older mushrooms work perfectly fine.)
• 8 oz canned chickpeas, drained
• 4 oz green peas (fresh, frozen, or canned would be fine.)
• 4 oz diced carrots (fresh, frozen, or canned would be fine.)
• 6 oz diced yellow onion
• 8 oz vegan “chicken” broth
• 4 cups mashed potatoes (Instant works fine for this.)
• 6 oz chunk vegan “cheese”
• 3 cloves garlic
• 1/2 teaspoon methi seeds (roasted and ground.)
• 2 tbsp soy sauce (low sodium works fine.)
• 1/4 Tablespoon dried rosemary
• 1/2 Tablespoon dried thyme
• 1/8 tsp ground clove
• 1/2 tsp ground black pepper
• 1/2 tsp cumin seed (roasted and ground)
• 1 tsp fennel seed (roasted, but left whole)
• 1 tsp kosher salt (to taste -you might not need all of this)
• 3 tsp cooking oil (your choice)