Vegetarian Mushroom Shepherd's Pie

Ingredients

• 1 kg potatoes - remove skin red
• 100 g soy granules 
• 1 kg mushrooms 
• 1 kg mushrooms 
• 1  carrots 
• 1  bell pepper red
• 2  onion diced
• 1 bunch optional: dill chopped
• 1 bunch parsley chopped
• 2  yeast dry for vegans, you can also add 3-4 tbsp yeast flakes ( or egg substitutes )
• 12 servings sea salt to taste
• 0.5 tsp pepper 
• 1 tsp paprika sweet
• 1 tbsp thyme leaves dry
• 2 tbsp unrefined sunflower oil 

Equipment

• food processor
• frying pan
• baking paper
• oven
• pot
• spatula

Directions

1. Peel potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while.
2. Chop the mushrooms, carrot and red bell pepper.
3. Add them into your food processor and pulse until all ingredients are well mixed together.
4. Heat oil in a large skillet.
5. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs (or egg substitute) and spices. Saut for 10 minutes.
6. * I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
7. Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two.
8. Place the first half in the casserole and spread it with a spatula.
9. Add the filling.
10. Place over the other half of mashed potatoes.
11. Heat your oven at 39
12. Put the casserole in the oven. Cook for 40 minutes.
13. Don't serve immediately.
14. Let it cool for at least half an hour.