Chef Bob's Vegan Shepherd's Pie

Chef Bob's Vegan Shepherd's Pie

1 carrot peeled and diced fine

1 onion diced fine

3 cloves garlic minced

2 celery stalks

1 pound mushrooms chopped

1 Tablespoon Worcestershire sauce

2 Tablespoons Tomato Paste

1 cup vegetable stock

2 teaspoons rubbed sage

1 teaspoon fresh rosemary chopped

3 Tablespoons olive oil

4 Tablespoons plain flour

2 pounds russet potatoes cooked & mashed with Almond milk salt & pepper

½ cup or more Almond milk

Sauté carrot, onion, garlic, celery, and mushrooms in olive oil for 3-4 minutes.  Add   plain flour, Worcestershire sauce, tomato paste, rosemary, sage and vegetable stock. Cook until thickened. Peel and cube potatoes and cook in boiling water until softened. Drain potatoes; add salt and pepper and mash. Add Almond milk. In a casserole spread vegetable mixture in bottom of dish, then top with mashed potatoes and bake in 400⁰ oven for 20-25 min.

Noon Cooking - November 16, 2010