Prep time: 10 minutes 

Cook time: 40 minutes. 

Difficulty Level: Medium

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1. Place peeled and cut potatoes into a large pot and fill it with water until the potatoes are covered. 
2. Salt the water and bring the pot to a simmer over medium high heat, cook for 20-30 minutes, uncovered until the potatoes are fork-tender.
3. Once cooked, drain potatoes and transfer them to a mixing bowl. Use a masher, fork, or food mill to mash them until they are smooth. Fold in the melted butter, vegan sour cream, garlic powder, salt, black peper, nutmeg and parmesan cheese until mixed. Cover with foil and set aside. 
4. While your potatoes are cooking, preheat your oven to 425 degrees and coat a 2-quart baking dish with vegan butter. 
5. In a large skillet over medium heat, saute onions and garlic in olive oil until lightly browned (about 5-6 minutes). 
6. Add in the Better Balance Grounds and break up with a spatula into bite-sized pieces. Cook until browned slightly (about 8-10 minutes). 
7. Add in the parsley, rosemary, thyme, mushroom powder and any additional seasonings. Cook for 1-2 minutes. 
8. Stir in the tomato paste, and cook for 1 minute then deglaze with the worcestershire sauce. Add the peas, carrots, and corn kernels and stir to combine. 
9. Sprinkle in the flour and cook for 1-2 more minutes then slowly stir in the stock (filling should start to thicken).
10. Simmer the filling for 10 minutes over medium heat until flavors meld together and the mixture is a stew-like consistency. 
11. Season filling and transfer it to your prepared oven-safe baking dish, carefully top with your mashed potatoes. Season the top of your shepards pie with cracked black pepper, sea salt and ground nutmeg. 
12.  Place on a baking sheet and bake for 15 minutes, or until the mashed potatoes are slightly browned on top. 
13.  Let cool for 10 minutes before serving.

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• 2 tbsp olive oil
• 1 cup chopped yellow onion
• 2 garlic cloves, minced
• 10 oz Better Balance Ground
• 2 tbsps dried parsley leaves
• 1 tbsps dried rosemary leaves
• 1 tsp dried thyme leaves
• 2 tbsp umami blend seasoning or 2 tbsp dried mushroom powder
• 1/2 tsp ground black pepper
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 tbsp all purpose flour
• 1 cup vegetable broth, room temperature 
• 1 cup frozen mixed peas & carrots, thawed 
• 1/2 cup frozen corn kernels, thawed (optional)

Potato Topping

• 1 ½ - 2 lb. russet potatoes  — about 2 large potatoes peeled and cut into 1 inch cubes
• 4 tbsp unsalted vegan butter butter -½ melted 
• 1/3 cup Better Balance dairy-free sour cream 
• 1/2 tsp garlic powder
• ½ tsp salt
• 1/4 tsp ground black pepper
• ¼ tsp nutmeg 
• 1/4 cup vegan parmesan cheese

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