Shepherd’s Pie by ATK

Ingredients

• 2 pounds russet potatoes, peeled and cut into 1-inch pieces
• Salt and pepper
• ⅓ cup unsweetened creamy oat milk
• 5 tablespoons extra-virgin olive oil
• ¼ cup minced fresh chives
• 1 onion, chopped
• 4 ounces white mushrooms, trimmed and chopped
• 1 tablespoon tomato paste
• 2 garlic cloves, minced
• 2 tablespoons Madeira or ruby port
• 2 tablespoons all-purpose flour
• 2½ cups vegetable broth
• 2 carrots, peeled and chopped
• 2 teaspoons vegan Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• 12 ounces vegan protein crumbles, broken into small pieces