This vegan shepherd’s pie recipe was part of the Vegan It! series I created in collaboration with Chatelaine!
Preheat the oven to 400°F. You’ll need an 8" x 8" square baking dish.
Stir in the garlic, thyme, sage, salt, and ground black pepper and heat through for about 1 minute.
Add veggie ground round and mixed vegetables, and continue to cook for 5 minutes.
Mix together the low-sodium vegetable stock, worcestershire, tomato paste, and cornstarch. Mix cornstarch with a bit of the liquid to make a slurry before adding to all of the liquid to prevent lumps. Stir well. Then add to the pan and stir for 1 minute as the liquid thickens. Turn off the heat.
Drain the mashed potatoes from water and add back to the pot you cooked them in. Mash with vegan butter, nondairy milk, sea salt, ground black pepper, and chives until smooth.