Pumpkin Shepherd's Pie - Vegan Gluten Free

My friend, Jan, and I made this delicious Pumpkin Shepherd's Pie for dinner tonight. We started with a recipe in the current issue of Sunset Magazine, which uses a lamb stew for the base. We made several substitutions to make the recipe vegan and gluten free and it worked! The result was delicious and definitely company quality tasty and beautiful. Specifically, we used a box of gluten free tempeh instead of lamb, increased the baby portabello mushrooms to 16 ounces and added halved brussel sprouts to the veggies. We quick sauteed each vegetable separately in a frying pan to seal in the flavors and then layered them in the ceramic baking casserole. And of course, we used gluten free flour for the gravy. For the mashed pumpkin, we used Silk soy creamer instead of dairy cream. And I reduced the salt by half. Everything else is the same. Delicious!