Huzzah! Vegan Shepherd’s Pie.

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Oh, my. It’s a giant mound of semi-chunky, semi-smooth homemade mashed potatoes atop a gravylicious bed of Yves ‘beef’ crumbles and corn, and sprinkled lightly with Daiya.

Gosh, there are days when I want really heavy comfort food. I’ve perfected the vegan Shepherd’s Pie, and the day I made this one was drizzly and grey. How fitting for a dish that originated in drizzly and grey England!

And no, I don’t use that powdery crap (aka potato flakes) that comes in a box. No, only homemade mash for me. And gravy? Easy. Gravy Master is vegan, cheap, and makes up a good deal of beefy gravy when mixed with water and cornstarch (to thicken). Douse the Yves “beef” in gravy, dollop those beautiful potatoes on top, and bake at 350 for about 25 minutes until it all gets nice and hot and melds together.

Don’t forget extra gravy! Pip pip!

 

 

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