Vegetarian Shephards Pie

by Juli
(Savannah GA, USA)

Depending on how you prepare your potatoes, this dish is vegan, just leave off the cheese.

Ingredients

olive oil
1 carrot, cut into coins
1 onion, chopped
1 stalk celery, sliced
1 clove garlic, minced
1 can red or kidney beans, drained
1 can diced tomatoes, drained (optional)
1/2 c. frozen peas
1/2 c. frozen corn
2 c. Edward & Sons Vegan NOTBeef broth (or other imitation broth)
1/4 c. flour
2 tsp. liquid browning
3 or 4 cups prepared mashed potatoes
Sprinkle of paprika for garnish
Cheese if you like that on your pie

Method

Saute celery and carrots until starting to get tender.
Add onion and saute until tender.
Add garlic and continue sauteing until fragrant. Add beans, tomatoes, peas, corn and beef broth. Simmer until peas and corn are cooked.

Mix flour powder and enough water to make a smooth paste.
Stir into bean and vegetable mix and stir and cook until mixed and gravy is thickened.
Add in the liquid browning.

Pour into a 9x13. Top with mashed potatoes. Sprinkle with a little paprika.
Bake at 350 until potatoes are hot and stew on the bottom is bubbling.
Sprinkle with cheese and return to oven to melt cheese.