Vegetarian Shepard's Pie

This vegetarian version of the classic Shepherd's Pie is made with hearty vegetables and topped with creamy mashed potatoes.

Ingredients - Serves 6

Preheat the oven to 375°F.
Boil the diced potatoes in a large pot of salted water until tender, about 15 minutes. Drain and set aside.
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.
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.
Add the mushrooms, frozen peas, vegetable broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir well to combine. Cook for another 5 minutes.
Transfer the vegetable mixture to a baking dish. Spread the mashed potatoes evenly over the top.
Bake for 20 minutes, or until the mashed potatoes are golden and the filling is bubbling.
Let cool for a few minutes before serving. Enjoy!