To Prep the Potatoes:

1. Place 8 cups of water and the cubed potatoes into a large pan and bring to a boil.
2. Simmer for 15 minutes and then turn off heat, cover with a lid and set aside.

To Prep the Filling:

1. Melt the olive oil and 1 tablespoon of the vegan butter into a soup pot.
2. Add onions, celery and carrots.
3. Stir and cook for 5 minutes on medium/low heat.
4. Add 1 cup of broth and simmer for 15 minutes.

While the Vegetables are Cooking:

1. Heat up 1 tablespoon of earth balance in a large skillet.
2. Add mushrooms and stir.
3. Sprinkle with a dash of salt, cover the pan and cook for 2 minutes.
4. Take lid off and add tomato paste, thyme, salt, sugar, and nutmeg and stir.
5. Cook for 1 more minute and turn off heat.
6. Add the mushroom mixture to the vegetable mixture and turn the heat to low.
7. Add the rice flour/water mixture and stir. Cook for 3 minutes, stirring occasionally.
8. Turn off heat and set aside.
9. Pre-heat oven to 375°F and start making the mashed potatoes.

To Make the Mashed Potatoes:

1. Drain water from the potatoes.
2. Place potatoes back in pot and mash with a fork or potato masher.
3. Add vegan butter, dill, salt, and white pepper and stir potatoes until they are creamy and smooth.

To Make the Shepherd’s Pie:

1. Lightly oil a 9-inch round casserole dish and add the filling.
2. Add the mashed potatoes on top of the filling (do this gently, about a 1/2 cup at a time).
3. Take a rubber spatula and smooth out the potatoes.
4. Take a fork and lightly press into the potatoes and drag.
5. Do this to the entire top of the casserole.
6. This will allow some bits to get more cooked than other bits and proved nice texture.
7. Place in the oven and cook for 40 minutes.