Vegan Sheperds Pie

3-4 large potatoes, peeled and cut into large cubes

Fresh chives to taste, chopped

Splash of rice milk

2 Tbs olive oil

1 tsp curry powder

5 cloves garlic, minced

3/4 cauliflower, cut up into very small "trees"

3 carrots, cut into coins

1 zucchini, chopped

1 yellow squash, chopped

14 oz diced tomatoes

1 cup vegetable broth

1 Tbs balsamic vinegar

14 oz can garbanzo beans

Bring a large pot of water to a boil. Add the potatoes and boil till potatoes are soft and easy to pierce with a fork. Remove potatoes. With a hand mixer, mash potatoes, splash of milk, pinch of salt till smooth and creamy.

While Potatoes are boiling, preheat oven to 350 degrees and heat the olive oil in a large pan. Add the curry & garlic. Then add all the vegetables.  Continue to cook till veggies for about 5 minutes

Add the canned diced tomatoes, vegetable broth and balsamic vinegar. Bring to a simmer and let broth reduce till most is gone and is more of a thicker consistency. Remove from heat and add the garbanzo beans.                                                                                                                                                      Pour the vegetable mixture into a casserole dish. Spoon mashed potatoes on top of the vegetables. Sprinkle with a chives. Bake sheperds pie in the oven for 15-25 minutes or until pie is bubbling and fully heated. Serve & Devour!