Shepherd's Pie

Potato Topping:
4 Medium Potatoes, cubed
1 Sweet Potato, cubed
2 tbsp Vegan Butter
1/4 cup Plain Soy or Rice Milk
Salt and Pepper to taste

Veggie and Gravy Filling:
1 pck 16 oz (453g) Frozen Vegetable Mix of your choice
1 pck of 4 Vegan Burgers 10 oz (283g)

Vegan Mushroom Gravy
Either in a can or home made:
1 Onion, diced
Olive Oil for sauteing
6 Mushrooms, diced
2 cups Water
2 tbsp Whole Wheat Flour
3 tbsp Miso Paste
1 tbsp Bragg Liquid Aminos
1 1/2 cup Nutritional Yeast
Splash of cooking Sherry (optional)

- - -

Boil potatoes and drain. Mix in the vegan butter and soy milk and mash them together. Add salt and pepper to taste.

While the potatoes are cooking prepare the gravy.
Saute the onion with olive oil for 2 minutes and add the mushrooms. Add the 1 1/2 water and bring to simmer. Mix the 2 tbs flour in remaining 1/2 cup of water and add to a pot. Simmer for about 3 minutes and turn off. Mix in the miso, aminos, nutritional yeast and sherry.

Mix the frozen veggies and vegan burgers shredded with fork. Add the gravy.

Spoon it in a 10 x 10 inch baking dish slightly oiled. Spread the mashed potatoes on top and bake in the oven 350 F for 20 - 25 minutes.