Vegan Shepherd’s Pie with Savory Mushroom Gravy

Rich vegetables with vegetarian mushroom gravy baked under a golden mashed potato blanket, a comfort-food cross between a casserole and a pie.

For the garlic potato topping:
2 pounds Yukon Gold potatoes well-scrubbed or peeled if desired
1 bulb garlic (6 to 8 cloves), peeled
2 tablespoons extra virgin olive oil
½ to ¾ teaspoon sea salt
For the mushroom gravy:
¼ cup extra virgin olive oil
1 pound fresh mushrooms sliced
3 tablespoons arrowroot starch or whole wheat flour
1 1/2 cups vegetable broth
1 tablespoon finely chopped fresh sage or 1 ½ teaspoons dried sage
1 tablespoon finely chopped fresh thyme or 1 ½ teaspoons dried thyme
1 1/2 teaspoons dried marjoram
2 teaspoons tamari soy sauce
1 teaspoon fresh squeezed lemon juice
For the filling:
1 tablespoon extra virgin olive oil
1 onion chopped
3 or 4 carrots diced in ½-inch cubes about 1 ¼ cups
1/2 small cauliflower broken into florets about 2 cups
½ cup vegetable broth
1 cup frozen peas
1 8- ounce package baked tofu any flavor, cut into 1/4-inch cubes
1 tablespoon tamari soy sauce
2 pinches cayenne pepper
Olive oil and paprika for top

View the full recipe at Letty’s Kitchen →