Vegan cottage Pie

I have family and friends who are either vegetarian or vegan so I am trying out a vegan version of cottage pie. I am using several kinds of veggies including some red beans. Also vegan margarine and almond milk in the gravy.

Here goes

Vegan Cottage pie

Mashed potatoes:

2Pounds red skinned potatoes, cooked with 1 clove garlic til just done (i like the skins on)
4 Tbs smart balance margarine
1/2 cup Almond milk
2Tbs chopped chives
Salt and Pepper to taste

Mash potatoes until smooth. add butter, almond milk and chives. Set aside.

Veggies:

1 2pound bag of California blend veggies thawed
1 small onion minced
3 cloves garlic minced
1 can red kidney beans
1/4 cup roasted red peppers diced
chopped parsley to taste
2Tbs olive oil
Salt and pepper to taste

saute garlic, onion in oil til soft add remaining ingredients and cook through.

Gravy:

4 Tbs olive oil
4 Tbs flour
2 cups veggie stock
1 cup almond milk
1/8 teaspoon nutmeg
Salt and pepper to taste

In a large sauce pan warm oil on medium heat til shimmery add flour and cook 1 minute. Add remaining ingredients and bring up to a boil. Then simmer until thickened.

Assemble:

Mix gravy with veggies and pour into a 9X13 greased pan. top evenly with potatoes.

Preheat oven to 400 degrees. Bake 30 to 45 minutes.