Almost Vegan Shepherd's Pie

(I say almost vegan because we used butter!)  This photo was right before we put it in the oven.

 Mashed Potatoes

• 3 lb. potatoes, peeled and chopped
• 2 tbsp butter
• 1/3 cup almond milk
• salt, to taste
• Freshly ground black pepper, to taste
• 1/2 tsp garlic powder

Vegetable Filling

• 1 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 5 medium carrots, peeled & small dice
• 3 parsnips, peeled & small dice
• 4 celery stalks, small dice
• 1 cup, full sodium vegetable broth (or more as needed)
• 1/4 cup red wine (or more broth)
• 1/2 tsp Italian seasoning
• 1/2-3/4 tsp salt and black pepper to taste
• 2 tbsp corn starch

Directions

• 1. Preheat oven to 425F and lightly oil a 2.5 quart casserole dish. Place peeled and chopped potatoes into a large pot and add water, 2 inches above potatoes. Bring to a boil and then simmer on low for about 30 minutes until very tender.
• 2. Meanwhile, prepare the vegetable filling. Chop the onion and mince the garlic and add to a skillet along with the oil. Cook on low for about 5-7 minutes. Now add in the chopped carrots, parsnip, and celery. Cook on medium-low heat for about 15 minutes.
• 3. When the potatoes are done cooking, drain and add back to the pot. Add the butter, milk and seasonings and mash well. Set aside.
• 4. In a small bowl, whisk together the liquid ingredients (broth, red wine, thyme, and corn starch). Add this liquid mixture to the vegetables in the skillet and stir well. Add your salt and pepper to taste. Cook for another 5-10 minutes or so until thickened. Season to taste.
• 5. Scoop vegetable mixture into casserole dish. Spread on the mashed potato mixture and garnish with paprika and ground pepper. Bake at 425F for about 35 minutes, or until golden and bubbly. Allow to cool for at least 10 minutes before serving.   Makes 6 generous servings.