Shepherd Pie

Adapted from: http://minimalistbaker.com/1-hour-vegan-shepherds-pie/

Serves: 6

1 medium onion, diced

2 cloves garlic, minced

1 1/2 c. uncooked Kidney beans, rinsed and drained

4 c. vegetable stock

2 tsp. fresh thyme

2 tsp. crushed red pepper flakes

1 10-oz. bag mixed veggies

MASHED POTATOES

3 pounds yukon gold potatoes, thoroughly washed

3-4 Tbsp vegan butter

Salt and pepper to taste

Directions:

1. In a large pot filled with water, add in sliced potatoes and cover. bring to a low boil on medium high heat, generously add in salt, cover and cook for about 20-30 minutes, or until fork tender.

2. After potatoes are cooked, drain, add potatoes back into pot so any remaining water can evaporated, then transfer to a mixing bowl. using a potato masher, mash potatoes until smooth. Add in (2-4 Tbsp.) butter, and season with salt and pepper. Cover loosely and set aside.

3. preheat oven to 425, and lightly grease a 2-quart baking dish. (while potatoes are in the pot cooking)

4. In a large saucepan over medium heat, saute onions and garlic in 1 Tbsp. olive oil until lightly browned and caramelized for about 5 minutes.

5. Add a pinch of each salt and pepper. Add in Kidney beans, broth, thyme, crushed red pepper and stir. Bring to a low boil, then reducing heat down to a simmer. continue to kidney beans until tender.

6. Once beans are tender, add in mixed vegetables, stir, and cover to the flavor mingle together.

7. Transfer mixed vegetables to prepared baking dish and top with mashed potatoes. Smooth down mashed potatoes with a wooden spoon and season with Salt and pepper.

8. Place baking dish onto a baking sheet to catch any overflow, and bake at 425 for about ten- fifteen minutes, or until mash potatoes are slightly browned. Allow to cool before serving.