Veggie Burger Shepherd'S Pie

• 2 tbsp olive oil
• 1 large yellow onion, chooped
• 1 large carrot, chopped
• 4 oz white mushrooms, chopped
• 1 tbsp tomato paste
• 2 tbsp tamari or other soy sauce
• 1 cup of basic veggie broth
• 1 tsp minced fresh thyme or 1/2 tsp dried
• 1 tsp minced fresh marjoram or 1/2 tsp dried
• salt & fresh ground pepper
• 1 tbsp cornstarch dissolved in 2 tbsp water
• 3 frozen veggie burgers, thawed & crumbled
• 1/2 cup frozen green peas
• 1/4 cup ground walnuts
• 3 cups of mashed potatoes (try a mix of yukon & sweet potatoes or squash & parsnips)
• 1/4 tsp paprika

1. 1. Preheat oven to 375 degrees F. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until tender, about 5 minutes. Add the mushrooms & cook, stirring occasionally, for 3 minutes. Stir in tomato paste, tamari, veggie stock, thyme, marjoram, and salt & pepper to taste. Stir in cornstarch mixture & simmer to thicken slightly, about 1 minute.
2. 2. Spoon the filling into a lightly oiled 2.5 quart baking dish. Stir in the chopped burgers, peas & walnuts. Taste & adjust the seasonings. Spread the mashed potatoes over the top. Sprinkle with paprika & drizzle with 1 tbsp of olive oil.
3. 3. Bake until the potatoes are hot & bubbly & the top is golden brown, about 30 minutes. Serve hot.

olive oil, yellow onion, carrot, white mushrooms, tomato, soy sauce, veggie broth, thyme, fresh marjoram, salt, cornstarch, frozen veggie burgers, frozen green peas, ground walnuts, potatoes, paprika

Taken from www.epicurious.com/recipes/member/views/veggie-burger-shepherds-pie-50006677 (may not work)