Vegan Shepherd’s Pie

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The Kind Life


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3 1/2 cups vegetable broth warmed

1/4 cup dried porcini mushrooms

2 medium carrots diced

2 medium potatoes diced

2 small stalks celery chopped

1/4 cup corn (fresh or frozen)

1 large portobello mushroom or 2.5 cups sliced crimini mushrooms

1/2 cup peas

1 medium onion chopped

5 garlic cloves finely chopped

1 TB canola or olive oil

1 TB dried rosemary

1 tsp sea salt (can use less if using salted broth)

1 1/2 tsp freshly ground black pepper

3 TB flour (I use oats ground finely in the coffee grinder or organic white flour)

2 large potatoes whole, boiled until soft

1 clove garlic finely chopped

2 TB non-hydrogenated margarine

1/2 cup almond milk

pinch of salt

1 cup unbleached all purpose flour

1/3 cup whole wheat pastry flour (if you don’t have just use more regular flour)

1/2 tsp sea salt (I use grey sea salt for extra minerals)

1/3 cup canola oil left in freezer for at least an hour

3 TB cold water

2 sheets of wax paper

a rolling pin

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