Vegetarian Shepherds Pie

My Vegetarian Recipe for Shepherds Pie. Enjoy!

Gravy:

2 cups water
2 tbsp olive oil
¼ cup diced mushrooms
¼ cup chopped white onion
1 tsp minced garlic
2 chopped green onions
1 can veggie broth
1 tsp salt
1 tsp pepper
1 tsp thyme, parsley, garlic powder, onion powder
1 tsp soy sauce

Cook over stovetop in a pot on medium heat. Gradually add corn starch (or flour) until desired thickness is reached and don't let the gravy boil

1 pack cous cous -- I wanted to save time and used the 5 minute cous cous box. There are directions on there in which you should follow. Get some flavor with garlic in it!

Mashed Potatoes:

½ cup 2% (or almond) milk (add more if needed)
4 skinned potatoes
1 tbsp olive oil
1 tsp thyme, parsley, garlic powder, onion powder, minced onions
Salt/Pepper to taste
(optional: 1 cup vegan cheese)

Cook in large pot and initially put the potatoes, olive oil, and almond milk into the pot and turn to a medium heat. Cook until you can mash the potatoes in the pot. Add the spices

Veggies:

¼ cup panko crumbs for topping
1 can green beans
1 cup spinach
1 can corn
¼ cup chopped white onion
¼ cup diced mushrooms
¼ cup chopped green pepper
¼ cup chopped broccoli

Sautee the veggies in a large sized pan with 1 tbsp olive oil. Once the veggies are sauteed, combine with the potatoes, cous cous, and some of the gravy to turn everything into the pie. You can also combine the ingredients into a casserole pan and cook at 375 degrees for 15 minutes. Enjoy!