The Comforting Vegan : Vegan Shepard's Pie – digikaa.com

Ingredients

• -Extra-virgin olive oil, as needed
• -1 packet of vegan ground beef (I used Tofurky), around 2 cups
• -Salt & Pepper, to taste
• -1 small onion, finely chopped
• -2 ribs celery, cut into 1/4-inch diced pieces
• -3 carrots, peeled and cut into 1/4-inch diced pieces
• -2 cloves garlic, finely minced
• -1 Tablespoon Vegan Worcestershire
• -1/2 to 1 cup of mushrooms, sliced (use the amount you like)
• -1/2 teaspoon smoked paprika
• -2 tablespoons chopped fresh parsley leaves or dried
• -2 cups vegan beef stock
• -2 cups vegan pork stock
• -2 bay leaves
• -1 bundle fresh thyme, remove leaves and mince
• -1 1/2 cup frozen peas, defrosted
• -1/2 cup flour
• -4 to 5 Tablespoons vegan butter
• -1 1/2 pounds russet potatoes, peeled quartered
• -2 teaspoons kosher salt, more if need to taste
• -3 Tablespoons vegan sour cream or vegan softened cream cheese (I used cream cheese in this recipe)
• -6 Tablespoons vegan butter
• -2 Tablespoons chopped fresh flat-leaf parsley (Sprinkle on top as well, if desired)
• -2 Tablespoons Nutritional Yeast (1 Tbsp inside, 1 Tbsp sprinkled on top)
• -Freshly ground black pepper, to taste
• -1/2 cup Daiya vegan cheese, you favorite flavor (this one was Jack)
• -Vegan Milk, use as needed to loosen to your desired texture