Vegetarian Shepard's Pie

Ingredients

• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Worcestershire sauce - 1 tablespoon
• Tomato paste - 2 tablespoons
• Vegetable broth - 1 cup
• Frozen peas - 1 cup
• Mushrooms - 8 ounces, sliced
• Garlic - 2 cloves, minced
• Celery - 2 stalks, diced
• Carrots - 2, diced
• Onion - 1, diced
• Olive oil - 2 tablespoons
• Milk - 1/2 cup
• Butter - 4 tablespoons
• Potatoes - 2 pounds, peeled and diced

Instructions

1. Preheat the oven to 375°F.
2. Boil the diced potatoes in a large pot of salted water until tender, about 15 minutes. Drain and set aside.
3. In the same pot, melt 2 tablespoons of butter over medium heat. Add the milk and mashed potatoes. Mash until smooth and creamy. Season with salt and pepper. Set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
5. Add the mushrooms, frozen peas, vegetable broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir well to combine. Cook for another 5 minutes.
6. Transfer the vegetable mixture to a baking dish. Spread the mashed potatoes evenly over the top.
7. Bake for 20 minutes, or until the mashed potatoes are golden and the filling is bubbling.
8. Let cool for a few minutes before serving. Enjoy!