Vegan Wednesday! Vegan Shepherd's Pie for St. Patty's!

Vegan Shepherd's Pie!

4 baking potatoes
2T margarine
1/3c soy milk
1t white pepper
1 block tofu, cubed
8oz button mushrooms, sliced
2T olive oil
1c faux chicken broth
1c frozen peas and carrots
1/4c nutritional yeast

Cook the potatoes either in the oven or the microwave, then mash them up with the soy milk, margarine, and pepper. Don’t fret if things are a bit dry. You’ll be adding some broth in just a few minutes!
In a large frying pan, heat the olive oil and saute the tofu and mushrooms for a couple of minutes, then add the broth, peas, and carrots. Simmer until the mushrooms soften.

Now would be a good time to preheat your oven to 400.

Scoop out about half of the liquid from the pan and add it to your potatoes. Mash them up a bit more, then spread half of the potato mixture evenly on the bottom of an oiled 8X8″ baking dish.
Add the veggies and the rest of the liquid from the pan, then spread the remaining potatoes over the top of the veggies. Sprinkle your nutritional yeast on top, then bake for about 20 minutes, or until the potatoes brown.
Serve!

*Recipe found on glueandglitter.com