Vegetarian Shepherd's Pie

Ingredients

Salt

to taste

Black pepper

to taste

Dried thyme

1 teaspoon

Worcestershire sauce (vegetarian)

2 tablespoons

Tomato paste

2 tablespoons

Vegetable broth

1 cup

Frozen peas

1 cup

Mushrooms, chopped

2 cups

Garlic, minced

3 cloves

Celery, diced

2 stalks

Carrots, diced

2 medium

Onion, diced

1 large

Olive oil

2 tablespoons

Milk (or plant-based milk)

1/2 cup

Butter (or vegan butter)

4 tablespoons

Potatoes, peeled and diced

4 large

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the diced potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes and return them to the pot.
3. Add the butter and milk to the pot with the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
4. In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
5. Add the chopped mushrooms, frozen peas, vegetable broth, tomato paste, Worcestershire sauce, dried thyme, and additional salt and pepper to the skillet. Stir to combine and let it simmer for 10 minutes, allowing the flavors to meld.
6. Transfer the vegetable mixture to a 9x13-inch baking dish, spreading it evenly.
7. Spread the creamy mashed potatoes over the vegetable mixture, smoothing the top with a spatula.
8. Bake for 25 minutes, or until the potatoes are golden and the filling is bubbly.
9. Let cool for a few minutes before serving. Enjoy your comforting Vegetarian Shepherd's Pie!