Vegetarian Shephard's Pie (two ways)
Potato Crust 2 large russet potatoes peeled and quartered
½ cup non-fat Greek yogurt
1 tablespoons olive oil
1 onion medium diced
2 garlic cloves minced
16 ounces mushrooms chopped
2 carrot peeled and diced
1 tablespoon fresh thyme more for serving
2 tablespoons tomato paste
2 tablespoons uncooked quinoa
1 ¼ cup vegetable stock
1 cup frozen peas
1 teaspoon salt
Combine potatoes and water in a pot and bring to a boil, heavily season with salt, cook until very tender, strain and place back into the pot. Add yogurt and mash with a potato masher until smooth. I often use half cauliflower mash and half potatoes. Even the kids don't know!
Preheat oven to 400°F.
In a cast iron pan or oven-safe pan, Cook the onions until golden, about 5-7 minutes. Reduce heat to low, add the garlic, mushrooms, carrots and thyme, and cook until the vegetables soften, about 5 minutes, adding stock 1-2 Tbs at a time as needed.
Add tomato paste and quinoa, cook until the tomato paste begins to stick to the vegetables. Then add the vegetable stock and peas and stir to combine. Carefully place mashed potatoes on top of the filling.
Place the pie in the oven on the middle rack and bake until the potatoes begin to brown, about 25-30 minutes, then broil for 2-3 minutes until the potatoes become golden. Remove from the oven and let stand for 10 minutes. Sprinkle with fresh herbs before serving.