Veggie Shepherd's Pie (lacto-optional)

• 3 pounds potatoes (brown russets)
• 6 cups diced veggies- corn, lima beans, green beans, peas, carrots, etc. (frozen veggies work fine when defrosted)
• 2 cups mushroooms, sliced (optional)
• 1 large onion, diced
• 1 large leek, diced
• 5 cloves garlic, crushed (to taste)
• 1/2 cup mustard (to taste)
• 4 cups textured vegetable protein (TVP), or Seitan.
• 2 cups mozzarella cheese or soy cheese, shredded

Directions:

Quarter the potatoes and throw them in a big pot of boiling water. When they're cooked but still firm, take them out and mash them (with milk/soy milk if you like, but not too much). While you're waiting for the potatoes, saute sliced mushroooms, onioins, leeds and garlic and a little oil in a sauce pan over medium heat. Add whatever sauces you like (red wine, soy sauce, rice wine vinegar, etc.). Try to retain any liquid in the pan, =this will become gravy for the pie. When the onioins are translucent and the mushrooms are brown around the edges, turn off the heat. Combine the onions and mushrooms with the (defrosted) diced veggies and the vegetable substitutes and mix it all together. (Note: you may want to brown the TVP/seitan before adding it in depending on what you use). If you are using cheese, add a little to the mix as well for flavour and to help it stick together. Mix the mustard in small amounts to taste. Spread the veggie/TVP mixture on the bottom of a 9x13 (lasagne-sized) baking pan. Top with the potatoes, smoothing them out at the top. Cover with cheese if desired. Note: gauge things by eye so you don't overfill the pan! If you have too much, try making a couple of smaller pies in round pie tins. Bake at 375 for 30-45 minutes or until cheese on top turns a golden brown. Serve immediately.