Keeping it Cozy with FOOD FOR THOUGHT 48 Vegetarian Shepherd’s Pie

Instructions

1. Place your potatoes in a large pot with enough salted water to cover
   by 2 inches. Bring to a boil and cook until tender, about 15–20 minutes.
   Reserve ½ cup potato cooking liquid, then drain and return potatoes to
   pot.
   Keep covered off heat until ready to mash.
2. While potatoes cook, prepare your mushrooms, carrots, onion, and thyme.
3. Heat a large drizzle of olive oil in a medium (preferable ovenproof)
   pan over medium-high heat. Add mushrooms and a big pinch of
   salt. Cook, stirring occasionally, until lightly browned, about 5
   minutes. Add another drizzle of olive oil, then stir in carrots, onion,
   and another pinch of salt. Cook, stirring, until veggies are softened,
   another 5–7 minutes.
4. Stir 1 Tbsp of butter into the pan with the veggies until melted,
   then add thyme, garlic powder, and flour. Cook, stirring, for about 1
   minute. Stir in tomato paste until incorporated, then pour in Better
   than Boullion mix, scraping up any browned bits from the bottom of
   the pan. Bring this to a boil, then reduce to a low simmer and cook
   until the sauce has thickened, about 2–3 minutes. Season generously
   with salt and pepper. Turn off the heat and, if you are not using an
   oven safe pan, transfer your mix to a baking dish.
5. Mash the drained potatoes with sour cream, half the cheddar, and 2 Tbsp
   of butter until smooth and creamy, adding splashes of reserved potato
   cooking liquid as needed. Season with salt and pepper.
6. Heat your broiler to high. Spoon the mashed potatoes on top of your
   thickened filling, spreading the potatoes into an even layer and leaving
   a 1-inch border around the edge of the pan. Sprinkled the remaining
   cheddar on top.
7. Broil the shepherd’s pie until the cheese is lightly browned, about
   3–4 minutes, watching carefully to prevent burning. Let rest at least 5
   minutes and enjoy!