Vegan Shepard's Pie

It's a lot like this but with squashes and carrots. Just as yummy but vegan!

Ingredients

Potatoes, peeled and cubed
Almond/Soy/Rice Milk
Earth Balance
Cloves garlic, whole roasted then minced

Olive oil
3c various diced squashes and carrots
Cloves of garlic, whole roasted then minced
2 tbl shallots, minced
2tbl rosemary, chopped
3tbl flour
1 1/2 c veggie broth
S+P

Preheat oven to 375.

Dice veggies, spread in a single layer with the whole garlic cloves on a lined cookie sheet, coat with olive oil and pinch of salt and pepper, and roast until the carrots are sort of soft or 30 minutes.

While the veggies roast, boil potatoes until soft. Mash potatoes with Earth Balance, salt and pepper, and your milk. Mince and then add the roasted garlic cloves. Set aside.

In a big pan, sautee the shallots, garlic and rosemary until soft and add veggies. Mix the flour into the veggie broth and pour the mixture into the pan with the veggies. Let that simmer for a minute and thicken.

Pour the veggie mix into the bottom of an 8X8 pan, top with mashed potatoes and bake for 20 minutes. Enjoy!!