Vegan Shepherd’s Pie (or not)

Preheat your oven to 400ºF. Place your poatoes in large pot and cover them with cold water. Turn the burner on to high and cover the ptoatoes. When they’re boiling, remove the lid and reduce the heat to medium low. Simmer until tender (don’t overcook them). 

While the potatoes ae cooking start on the filing. Add the olive oil to a deep skillet over medium-high heat. Once it’s shimmering add the carrots and onions. Saute until the onions begin to become translucent, about 2-3 minutes. 

Push the vegetables to the side and add the protein you’re using. Break it up into small pieces with a wooden spoon and brown it completely, stirring it into the onions and carrots. 

Reduce the heat to medium and stir in the garlic. Cook for 2 minutes, then sprinkle the flour over the mixture. Cook until the flour has been completely incorporated, then add the minced herbs and broth. 

Stir together well, then stir in the tomato paste and vegan worcestershire sauce. Simmer until thickened – about 5 minutes or so. Stir in the peas and corn when ready, then turn off the heat. 

The potatoes should have completed cooking already. Drain them if you haven’t, season with more salt and pepper if needed, then stir in the warmed milk, egg yolk and butter. 

Use a spatula or the back of a spoon to smooth down the meat filling into a flat, even layer. Top with the mashed potatoes, then smooth the potatoes down to seal in the meat mixture. Make sure to cover the edges of the pan well. 

Dust with the paprika and a bit more pepper. Bake in the oven for 20-25 minutes, and let rest 10 minutes before diving in. Dassit!