Vegan Shepherdess Pie

Ingredients

• 7 Russet Potatoes, peeled and cubed
• 1 batch Cauliflower Taco Crumbles, see recipe link
• 3 ribs Celery, diced
• 1 Red Bell Pepper, diced
• 1 Yellow Onion, diced
• 2 cloves Garlic, minced
• 1 cup Frozen Corn (or other veggie blends)
• 1 can Green Chiles (4oz)
• 2 Tbs Tomato Paste
• 1 cup Low Sodium Vegetable Broth
• Salt, Pepper to taste

Instructions

1. 1

   Prepare Taco Crumbles according to the recipe and set aside when done

2. 2

   Peel and cube potatoes and either boil on the stove until fork tender, or cook in the Instant Pot with 1 cup of water for 5 minutes using the Quick Release method afterward.

3. 3

   Mash potatoes until creamy adding veg broth or unsweetened almond milk if needed. Season with salt and pepper to taste. Set aside when done.

4. 4

   Meanwhile, saute celery, red bell pepper, and onion until softened. Add garlic and stir for 30 seconds.

5. 5

   Stir in frozen corn and chiles. Mix well and simmer 2-3 minutes.

6. 6

   Add tomato paste and veg broth and simmer until slightly thickened

7. 7

   Stir in Taco Crumbles when done and mix well

8. 8

   Spoon the mixture into a 9" x 13" glass casserole dish and top with mashed potatoes.

9. 9

   Smooth evenly, garnish with paprika if desired, and bake in a 350 degree F oven for 30 minutes.

10. 10

    Cut into squares and serve.