April's Cleaner Shepherd's Pie

 7 yukon gold potatoes (cut into smaller pieces)

5 carrots (peeled and diced)

1 C cut green beans

1 sweet onion chopped

1 tsp rosemary

1 T chopped chives

1 small head garlic

salt & pepper

1/4 C buttermilk powder

1/4-1/2 C unsweetened original almond milk

1 T olive oil

4 C water (reserved from cooking the veggies)

3 packets chicken gravy mix

Prep large cake pan (I use a lasagna pan) with cooking spray.  Preheat oven to 375°.

Boil the potatoes and peeled garlic cloves for 20 minutes.

While the potatoes are bring a saucepan with 1 inch of water to a boil.  Add carrots, cook 5 minutes on medium heat.  Spoon the carrots into the prepared cake pan.  Keep the water!  Add the beans to the water, boil for 2 minutes.  Spoon beans into cake pan.

Add potato water to the other veggie water until you have 4 cups (I don't actually measure, just guesstimate unless math is so not your thing).  Then drain the rest of the water off of the potatoes.  Mash the potatoes and garlic cloves, chives, buttermilk powder, almond milk and salt & pepper until they are mashed potatoes with your preferred consistency.

In the pan you had the potatoes in, add the olive oil, heat over medium heat.  Add the onion and rosemary, stir and cook until the onion is transparent, about 5-7 minutes.  Spoon this over the carrots and beans.

Add the gravy packets to the reserved water, heat to boiling.  Pour into cake pan over the veggies.

Spread the potatoes on top.  Heat in oven about 30 minutes, until the liquid is thicker and bubbly.