Shepherd's Pie

 

Ingredients
4 russet potatoes
3 carrots
3 stalks celery
½ yellow onion
2 cups chopped mushrooms
1 cup lamb style seitan, minced
1 tablespoon flour
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh sage
2 cups vegetable broth
⅓ cup red wine
Maggi, to taste
salt and pepper, to taste
cashew milk, as needed
Churn Style Butter, as needed
1 teaspoon gravy browning

Instructions
Peel, chop, and boil the potatoes for 10 to15 minutes until soft.
Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes.
Add the mushrooms, and cook until the edges begin to darken.  Add the minced seitan, and cook til heated through. Season with Maggi, salt and pepper.
Add the browning, flour, thyme, rosemary, and sage.
Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.
Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
Spray the surface with cooking oil. Broil for 10 to15 minutes, or until the top is crispy.
Enjoy!