White Bean Shepherd's Pie

1. Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender. Drain, mash, and add to a large bowl. Set aside.
2. Heat a large pot over medium-high heat, add the olive oil and butter, allow to bubble.
3. Slice the mushrooms and dice the yellow onions.
4. Add to the pot, stirring frequently, and allow the water from the mushrooms to cook off. Cook for about 5-10 minutes, until golden.
5. Finely chop or mince the fresh garlic and add it to the pot along with the salt, pepper, minced onion, sage, and chili flakes.
6. Cook for another 5 – 10 minutes until the mixture is golden and very fragrant.
7. Drain and rinse the white kidney beans and add to the pot. Cook for another 5 – 10 minutes to cook + allow the flavor to intensify.
8. Transfer to the 12-inch round casserole dish and spread evenly. Set aside and allow to cool. 

Preheat the oven to 400F.

1. In the meantime, prepare the mashed potato topping.
2. Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender.
3. Drain, mash, and add to a large bowl. Set aside.
4. Add the butter, milk, and salt to the potatoes.
5. Using a hand mixer, whisk until smooth.
6. Prepare a 16in a piping bag with the largest round tip you can find. 
7. Add the mashed potatoes to fill the bag just over halfway. 
8. Hover the tip about 1-2cm over the pot pie filling, on the inside edge of the casserole dish. 
9. Squeeze the piping bag firmly, pressing slightly onto the pot pie filling- creating a 3/4 – 1-inch sized (in diameter) teardrop. 
10. Bake for 25 – 30 minutes, until the potatoes are slightly golden. 
11. Serve immediately with Vegan Mushroom Gravy.