Adapted from Feel Good Foodie (https://feelgoodfoodie.net/recipe/vegetarian-shepherds-pie/#wprm-recipe-container-15370)

5440 cal/recipe

Ingredients

• 3/4 c olive oil
• 4 med onion, diced
• 3 lb mushrooms, chopped
• 10 carrots, peeled and diced
• 10 garlic cloves, minced
• 1/4 c dry thyme
• 3/4 c uncooked quinoa
• 10 tbsp tomato paste
• 2 tbsp salt
• 4 tsp ground black pepper
• 5 c vegetable broth
• 5 c frozen peas
• 2000 cal prepared instant mashed potatoes

Directions

• Preheat the oven to 400 F.
• In an oven-safe skillet, heat the olive oil on medium heat.
• Add onions and cook until golden, about 5-7 minutes.
• Reduce heat to low, add mushrooms, carrots, garlic, and thyme, and cook until the vegetables soften, about 10 minutes.
• Add quinoa, tomato paste, and salt, cook until the tomato paste begins to stick to the vegetables, about 3 minutes.
• Add vegetable broth and peas and stir to combine.
• Carefully place mashed potatoes on top of the filling and spread in an even layer.
• Place the uncovered pie in the oven and bake until the potatoes begin to brown, about 25-30 minutes.
• Broil for a further 2-3 minutes until the potatoes become golden.
• Remove from the oven and let stand for 10 minutes.