Vegan Shepherd's Pie

Shepherd's Pie

• 4 large russet potatoes, diced
• 1/2 - 1 cup soymilk
• 1/2 teaspoon salt
• 1/2 cup water or vegetable stock
• 2 onions, chopped
• 1 large bell pepper, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1/2 pound (about 2 cups) mushrooms, sliced
• 1 15-ounce can chopped tomatoes
• 1 15-ounce can kidney beans, drained
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 2 tablespoons low-sodium soy sauce

    Dice the potatoes and steam them until tender. Mash, adding enough soy milk to make them smooth and spreadable. Add salt to taste. Set aside.

In a large pot, heat the water or stock and cook the onions for 3 minutes. Add the pepper, carrots, and celery and cook for 5 minutes over medium heat. Add the mushrooms, then cover the pan and cook an additional 7 minutes, stirring occasionally. Add the tomatoes, kidney beans, paprika, pepper, and soy sauce, then cover and cook 10 to 15 minutes.

Preheat the oven to 350° F.

Put the vegetables into a 9" x 13" baking dish and spread the mashed potatoes evenly over the top. Sprinkle with paprika. Bake for 25 minutes, until hot and bubbly.