6-8 russet potatoes, peeled and cut into 1-inch cubes
1/2 cup vegan mayonnaise
1/2 cup soy milk (or your choice of non-dairy milk)
4 ounces vegan butter
For the bottom layer:
1 Tbsp. olive oil
1 large yellow onion, chopped
1 large tomato, chopped
2 carrots, chopped
1/2 cup frozen peas (optional)
1/2 cup frozen corn
1 lb. vegetarian ground beef substitute
Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain. Stir the vegan mayonnaise, soy milk, butter, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
Preheat the oven to 400 degrees, and spray a 2-quart baking dish with cooking spray. (I use a cast iron pan)
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion, carrots, corn, frozen peas, and tomato until softened, about 10 minutes. Stir in the Bittersweet Herb Farm Black Pepper Finishing Sauce. Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer.
Bake for about 20 minutes or until potatoes start to brown. When serving, you can use more Bittersweet Herb Farm Black Pepper Finishing Sauce over the top. Enjoy!