• Sauté a diced onion in 1 tablespoon of olive oil with a sprinkle of salt on low heat for about 3-4 minutes.
• Add diced mushrooms, garlic, and herbs, then turn up the heat to medium. Sauté until the mushrooms start to release their juices.
• Add vegan beef crumbles (or your protein of choice) and cook for an additional 2-3 minutes.
• Add 4 cups of frozen mixed veggies and saute for about 5 more minutes until they are thawed.
• Sprinkle with 2 tablespoons of flour and mix until well combined.
• Add 1 3/4 cups of vegetable broth, 2 tablespoons tomato paste, and 1 tablespoon soy sauce, then stir well.
• Cook until the mixture starts to bubble and thicken, then pour it into a large casserole dish.

Make the vegan mashed potatoes

• Fill a large pot about 1/3 full of cold water.
• Wash and peel your potatoes, then cut them into cubes about 1 square inch in size.
• Place the potato cubes in the pot of cold water as soon as you cut them. (This will keep them from turning brown.)
• Add salt to the cooking water and bring the potatoes to a boil.
• Adjust the heat so that the potatoes remain at a rolling boil for about 15-20 minutes, until they break easily when pierced with a fork.
• Drain the cooking water and return the potatoes to the pot. Immediately add 2 tablespoons vegan butter, 3/4 cup plain plant-based milk, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder to the hot potatoes.
• Mash with a hand potato masher until the potatoes are fluffy.

Assemble and bake the shepherd's pie

• Spread a thick layer of vegan mashed potatoes over top of the "meat" and veggie sauce, then drizzle with 2 tablespoons of melted butter (or brown butter sage sauce).
• Bake at 350° F for 30 minutes. You can turn it to broil for the last 3-4 minutes to brown the top, if you prefer.
• Garnish with fresh thyme for a pretty presentation. (optional)