Vegetarian Shepards 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. 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 onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
5. Add the mushrooms, frozen peas, vegetable broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper to the skillet. Stir to combine and simmer for 10 minutes.
6. Transfer the vegetable mixture to a 9x13-inch baking dish. Spread the mashed potatoes evenly over the top.
7. Bake for 25 minutes, or until the potatoes are golden and the filling is bubbly.
8. Let cool for a few minutes before serving. Enjoy!