Shepherd's Pie (Vegan)

INGREDIENTS

Potatoes
	~ 4 cups potatoes, peeled and quartered
1/4	cup butter
2	T veggie broth
2	T almond milk
1/2	tsp sea salt
1/4	tsp pepper
Vegetables
1	T oil
1	onion, chopped
1	package seitan strips (optional)
1	cup vegan crumbles (optional)
2	lbs mixed veggies, thawed (~6 cups)
2	T arrowroot powder
1	cup hemp milk
1	T soy sauce
1	T Worcestershire
1	T white vinegar
1	tsp celery salt
1/2	tsp sea salt
1/2	tsp thyme
1/4	tsp sage
1/4	tsp white pepper

INSTRUCTIONS

1.	In pressure cooker, steam potatoes for 15 minutes. Then mash with butter, broth/milk, and salt/pepper.
2.	Preheat oven to broil.
3.	Heat oil/broth in cast iron skillet over medium-low heat.
4.	(Sauté seitan if using.)
5.	Sauté onion for 4 minutes, until soft.
6.	Add veggies and cook 4 minutes, stirring.
7.	Sprinkle starch over veggies and stir for a minute.
8.	Add hemp milk and stir, allowing gravy to thicken.
9.	Add in soy, Worcestershire, vinegar, spices.
10.	(Stir in veggie crumbles if using.)
11.	Smooth the veggies out and cover with the potatoes over top.
12.	Put under broiler for 10 minutes (until starting to brown).
13.	Serve with gravy.