Recipe: Vegan Shepherd's Pie

what's better than a homemade birthday dinner?
pie.
birthday-dinner-pie.
happy LifeCreationDay mama!

Vegan Shepherd's Pie

I used these two recipes to meld together my own concoction of deliciousness!
*disclaimer! I don't use measurements when I cook, so everything you see here are approximations and are written down from my (slightly pathetic) memory. feel free to add more or less of any of the ingredients.*
4 medium potatoes
2 large sweet potatoes
3 tablespoons "butter"
enough non-dairy milk to make the potatoes creamy

2 small onions
2 garlic cloves, minced
4 medium carrots
2 celery stalks
1 green bell pepper
2 cups broccoli
1 cup mushrooms
1 pound extra firm tofu

1/2 cup quick oats
1/4 cup flour
1/2 cup water
2 tablespoons tahini
2 tablespoons nutritional yeast

fresh basil
fresh parsley
sage (just a lil' teeny bit)
crushed red pepper
cayenne pepper
sea salt
black pepper

preheat oven to 350

wash and chop the potatoes into smallish cubes (leave skins on).
boil until nice and mash-able. (20 minutes or so).
mash with butter, salt, pepper, and your choice of milk. (I like 'em chunky)

saute the onions and garlic until onions are nearly clear.
add carrots, celery, bell pepper, and broccoli. (10 mins)
add mushrooms and tofu. (5 mins)
mix in oats, flour, and nutritional yeast, along with the seasonings.
then thoroughly mix in the tahini and water.

spread veggie concoction into a casserole dish.
top with mashed potatoes.
garnish with parsley and other fresh herbs.
bake until slightly golden brown (25 or so mins)

devour!