Shepherd’s Pie Recipe - Forks Over Knives

Ingredients

• 3 lb. russet potatoes, peeled and cut into chunks
• 2 teaspoons granulated onion
• 1 teaspoon granulated garlic
• 4 cups chopped portobello mushrooms
• 2 cups chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoon paprika
• 2 cups green peas
• 1 to 2 cups unsweetened, unflavored plant-based milk
• Freshly ground black pepper, to taste