Vegan skillet shepherd's pie

1 small onion
3 stalks celery
2 large carrots
2 cloves garlic
16oz baby bella mushrooms (chopped)
2 Tbs tomato paste
1 Tbs Thyme
2 Tbs flour
Veggie Stock
14 oz can Great northern beans
4 russet potatoes
Vegan butter
Unsweetened cashew milk
Salt and pepper
1tsp garlic powder

1. Dice onion carrot and celery (add some salt and pepper) and sauté in 12inch skillet on medium heat until soft.
2. Add garlic and continue cooking for 30 seconds or until fragrant.
3. Add tomato paste and thyme and stir until combined
4. Add mushrooms and cook for a few min until they start to soften (season again with salt and pepper)
5. Sprinkle flour over everything, stir and cook for a few min to get the raw taste out.
6. Add enough veggie stock to make a gravy and bring it all to a boil then reduce to simmer and cook until thickened.
7. Add beans and taste for salt and pepper.

For potato topping
1. Wash peel and chop potatoes. Cover with water add salt and boil until fork tender.
2. Drain and add enough vegan butter and cashew milk to make them smooth and creamy while mashing.
3. Season with salt, pepper and garlic powder.

Top the skillet with the potatoes smoothing them over the entire surface of the filling and bake in a 450 degree oven for 20min or until golden. Let rest for 10-20min before serving.