Meatless Shepherd Pie

(for another recipe that uses acorn squash and quinoa and lentels go here http://nannykimsrecipes.blogspot.com/2011/10/shepherd-pie-vegan-and-fall-version.html

and for another one that is made in a 9 by 13 inch pan with lentils--very yummy - go here: http://nannykimsrecipes.blogspot.com/2019/08/vegan-shepherd-pie.html

We love Shepherd Pie--but we wanted a meatless version. We loved this (the test is if my hubby goes back for seconds)
For potato topping
6-8 small to medium russet potatoes, cubed with some skins left on
handful of chives, chopped up
1 and 1/2 tsp minced garlic
1 or 2 tablespoons of fresh parsley (flat leaf) , cut up
soy milk or regular milk
salt and pepper to taste
For "meaty part"
3/4 of a can of black beans , drained
6 ounces of Portebello Mushrooms, chopped
1 good sized onion, chopped,
1-2 tsp minced garlic
soy sauce and Worcestershire sauce
salt and pepper
a pinch of tarragon
optional --a Tab or so of Chianti, a tab or so of liquid (brewed)coffee
For veggie part
1 and 1/2 cups mixed frozen vegetables to which I added some frozen peas and string beans--whatever you want and as much as you want.

Cook the potatoes (cubed, with some skins left on) in salted and peppered water with the 1 and 1/2 teaspoons of minced garlic. When done mash with milk , parsley, and chives. Set aside.

Saute the mushrooms, and onions sprinkling them with soy sauce and Worcestershire sauce until you get the flavor you want. When almost done, add the black beans and Chianti and coffee and salt and pepper and tarragon , heating until warmed.

Meanwhile cook the mixture of veggies until just done.

In an oiled casserole dish place the mushroom mixture first, top with the mixed veggies, and then spread the potatoes. Go over the potato topping with the tines of a fork to make little groves. Cook in 350 oven until slightly browned (45-60 minutes)