Vegan Shepherd's Pie

Ingredients

• 5 russets potatoes , peeled and cut into 1-inch cubes
• 0.5 cups vegan mayonnaise
• 0.5 cups soy milk
• 0.25 cups olive oil
• 3 tablespoons vegan cream cheese substitute , such as Tofutti
• 2 teaspoons salt

Instructions

1. 1

   Gather all ingredients.

2. 2

   Place potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil potatoes until tender, about 25 minutes; drain.

3. 3

   Stir vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into potatoes, and mash with a potato masher until smooth and fluffy. Set mashed potatoes aside.

4. 4

   Preheat the oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.

5. 5

   Heat vegetable oil in a large skillet over medium heat. Add onion, carrots, celery, frozen peas, and tomato; cook and stir until softened, about 10 minutes. Stir in Italian seasoning, garlic, and pepper.

6. 6

   Reduce heat to medium-low and crumble plant-based ground beef into the skillet with vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.

7. 7

   Spread vegetarian meat substitute mixture into the bottom of the baking dish.

8. 8

   Top with prepared mashed potatoes, smoothing them into an even layer. Sprinkle potatoes with shredded soy cheese.

9. 9

   Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

10. 10

    Enjoy!