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[youtube]wjHxMY5mmM0[/youtube]

Jon finds himself in a strange house with an awesome kitchen. Here he makes a delicious vegan shepherds pie.

Special thanks to Woodstock Farm Animal Sanctuary for letting us film in their guest house. Check out their site: http://www.WoodstockSanctuary.org

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Ingredients:
For potato topping
2 cups chopped potatoes
1 cup chopped sweet potatoes
1 tbs Earth Balance buttery spread
1/4 tsp pepper in potatoes
1/2 tsp salt in potatoes
1/4 cup nutritional yeast

For filling
1 tbs olive oil
1/2 cup chopped shallot
1/2 cup chopped celery
1/2 cup chopped carrots
1 1/2 cups chopped seitan (from our cheesesteak video)
1 tbsp olive oil
1 tbsp flour
1 tsp apple cider vinegar
1 cup veggie broth
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp thyme

Boil potatoes for 20 mins then strain.
Add ingredients listed and mash.
Set aside.

Heat olive oil in pan and add shallots, celery and carrots.
Add seitan. Push it all to one side add olive oil and flour
and make a roux. Mix everything together. Add vinegar and
veggie broth. Add rest of seasonings.
Put filling is bake dish or stainless steel pan as we did in
video. Leave about 1 1/2″ lip and add potato mixture to top
and spread evenly. Cut slit in top for steam.
Put in oven for 45 mins at 350 degrees.