Vegan Shepherd's Pie (GF, DF, EF, SF)

8 medium potatoes, peeled, cut and in a pot of water for cooking (can increase for extra potato goodness)

salt and pepper to taste

0.5 tsp garlic powder

0.5 tsp onion powder

1 tsp dried parsley

0.5 tsp paprika

0.5 tsp ground fennel seed

0.5 tsp celery salt

2 tsp chopped sage

2 tsp dried thyme

1 c chopped celery or chopped cutting celery

1 c chopped onion

1 c chopped carrots

4 cloves garlic, minced

2 cups mushrooms, sliced or chopped for bite sized

1 tbsp tomato paste

3 tbsp brown rice flour (whole wheat flour is best if not gluten sensitive, or cornstarch and cold water )

1/4 c balsamic vinegar

3/4 c frozen green sweet peas

3/4 c cut green beans

1. Cook the potatoes and mash, add 1/4 c water and the garlic powder, onion powder, parsley, and salt/pepper to taste. Set aside for topping.

2. Make the filling. In a large skillet, add some water to sauté the carrots, celery, onion, garlic for about 10 minutes, or until a little softened. Add a little water at a time to keep from sticking and burning. Add the remaining spices and stir.

3. Add the mushrooms, frozen peas, tomato paste, rice flour, 2 cups of water, and bring to a boil, simmering until thickened. You may add thickening agents as needed once this is cooked for your preferred consistency. Some agents are allergens, so use what works for you!

4. Spread the filling into a deep stone or non-glass baking dish safe at 500 degrees, and then spread the potatoes on top. Broil on the middle rack to brown the potatoes, takes 10-15 minutes.