Vegan Tex Mex Shepherd’s pie

In a skillet over medium heat, cook the onions, peppers and jalapeños in oil for 5 minutes.

Add the vegan meat substitute, black beans and corn and continue cooking for 5 minutes, stirring regularly.

Add remaining ingredients, mix well and continue cooking until all liquid is absorbed, about 6 minutes.

Preheat an oven to 375˚F (190˚C).

Transfer the filling in a 12-inch X 8-inch (30 cm X 20 cm) baking dish.

Garnish with mashed potatoes * and sprinkle with paprika.

Bake for 45 minutes.

Mashed potatoes:

Peel the potatoes and dice them.

Place the potatoes in a saucepan. Cover with cold water, bring to a boil, reduce the heat and let simmer for 25 minutes or until the potatoes are tender.

Drain, transfer the potatoes to a bowl and add the remaining ingredients.

Mash the potatoes.