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Vegan Shepherd's Pie - Thanksgiving Leftovers

INGREDIENTS
2 tbsp vegan butter
3 small carrots, sliced 
1 cup frozen pearl onions
1 lb leftover vegan turkey, chopped
1 tbsp flour
1 cup peas
1 cup vegan leftover stuffing
salt and ground pepper, to taste 
1 cup vegetable broth/stock
3 cups leftover vegan mashed potatoes


DIRECTIONS 
Preheat oven to 400 degrees F. In a large pan, heat vegan butter over medium heat. Add onions and carrots and cook until soft, about 5 minutes. Add vegan turkey and cook until browned, another 5 minutes. Add flour and stir; then add peas and stir, cooking for another 2-3 minutes. Add leftover vegan stuffing. Season with salt and pepper, to taste. Pour in chicken broth and stir. Bring to a simmer and cook until slightly thickened, about 5 minutes. Transfer to a deep pie pan or cast iron skillet.

Spread leftover vegan mashed potatoes on top of vegan turkey mixture. Bake until golden on top and heated through, about 25 minutes. Enjoy!

 

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