vegan shepherd's pie

INGREDIENTS

2 lb

potatoes, peeled and cubed

1/4 cup

vegan butter

1/4 cup

unsweetened nondairy milk

1 tbsp

finely chopped chives

1/2

to 1 tsp sea salt, to taste

1/4

to ½ tsp ground black pepper, to taste

1/8 tsp

smoked paprika

1 cup

finely chopped onion (about 1 onion)

2 tbsp

vegetable oil

garlic cloves, minced

1 tsp

fresh thyme leaves

1/2 tsp

ground sage

1/2 tsp

sea salt

1/2 tsp

ground black pepper

2 cups

frozen mixed vegetables, mostly thawed

3 cups

veggie ground round (thawed overnight in the fridge if from frozen)

2 tbsp

vegan worcestershire

1 tbsp

tomato paste

1 tbsp

cornstarch

1 cup

low-sodium vegetable stock