Vegetarian Cottage Pie

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For Filling

1 tablespoon olive oil

1 large white onion, diced

2 cloves garlic, diced

1/3 cup frozen peas

1/3 cup baby carrots, chopped

2 tablespoons tomato paste

1 package soy crumbles

1 cup veggie stock

1 1/2 tablespoons Bragg Liquid Aminos Natural Soy Sauce Alternative

For Topping

20 russet potatoes (5lb bag)

1 cup milk (use soy for vegan cottage pie)

2 tablespoons butter (use vegan butter for vegan cottage pie)

1 tsp Dijon mustard

8 cloves garlic, minced (add more or less to taste)

Generous sprinkling of shredded sharp cheddar cheese

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1. Peel and boil potatoes until tender.  Drain and set aside.

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cottage pie-042. Heat one tablespoon of olive oil in a large saucepan and fry diced onion on medium heat for 5 minutes. Add chopped carrots and diced garlic, stir and reduce heat to low for 10 minutes.  Add tomato paste, soy crumbles, veggie stock, and Bragg’s.  Bring to a boil and simmer 30-40 mins until carrots are soft.

3. Preheat oven to 400.

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cottage pie-104. Put cooled potatoes through potato ricer into a large bowl.  Gradually mix in milk.  Use only as much milk as you need to make nice and thick mashed potatoes.  Add minced garlic, Dijon mustard, and melted butter and mix thoroughly.

cottage pie-125. Put filling onto a large ovenproof dish.  Spoon on the potato mash and spread to cover.  Top evenly with sharp cheddar.

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cottage pie-116. Bake for 20 minutes, or until top is golden.


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