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Vegetarian Shepard's Pie


6-7 medium russet potatoes, cut in thirds

almond milk, regular milk or cream

3 large carrots, sliced on the diagonal

1/2 small head of cauliflower (cut into florets)

1 small head of broccoli (cut into small florets)

1 cup frozen peas

splash olive oil

salt and pepper to taste (if tolerated)

mushroom gravy


Boil russet potatoes in salted water until tender. Drain and mash with either almond milk, regular milk or cream. Don't add too much liquid- soupy mashed potatoes won't work wll with this recipe. Stir-fry carrots, cauliflower and broccoli in large pan until crisp tender. Add frozen peas, continue to heat until peas are hot. Season with a little salt and pepper. Add all the mushrooms and enough mushroom gravy to coat the stir fried vegetables. Spoon them into a greased casserole dish. Top with mashed and bake at 350 for 30 minutes. Serve topped with remaining mushroom gravy.

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