Delicious Shepard's pie for the non-meat eaters out there.
Boil the cubed potatoes until soft and drain.
Sautee the carrots, celery stalks, and onion on medium high heat in an oiled skillet or pan until tender. Add in the mushrooms, garlic, and salt & pepper to taste.
Add the tomato paste and stir.
Add the flour, sage, thyme, veggie broth, and a splash of red wine and continue to stir and bring to a simmer until thickened.
In a mixing bowl, combine the boiled potatoes, soy milk, and vegan butter and mash. Salt & pepper to taste.
Place the vegetable mixture in an oven safe bowl or baking dish and cover the top with the mashed potatoes. Spray with cooking oil and broil for 10-15 minutes.