Easy Vegan Shepherd’s Pie

Preheat oven to 350°F (180°C).

For the mashed potatoes, place chopped potatoes in a large pot and fill with water enough to cover them. Place pot on the stovetop over medium heat and bring to a boil. Cook until fork-tender, then drain. Add vegan butter and milk. Using a potato masher, mash until fluffy. Season with sea salt and pepper to taste. Put the lid back on to keep the mashed potatoes warm until ready to use.

Heat oil in a large oven-safe pot over medium heat. Add onions, celery, carrots, and sauté until softened, about 5–6 minutes. Add mushrooms and cook, stirring occasionally, about 5 more minutes.

Stir in flour, paprika, Worcestershire sauce*, and tomato paste. Pour in wine and, using a silicone spatula, scrape any brown bits from the bottom of the pan. Bring to a boil and cook until wine is reduced by half.

Add broth and mix well to dissolve the flour and to start forming the gravy. Add herbs and lower heat to a simmer. Continue to simmer until sauce thickens. Add frozen peas and season with salt and pepper to taste.

Turn the heat off and spread mashed potatoes evenly on top of the stew. Transfer pot to the oven and bake for about 10 minutes, until bubbly. Broil for 2–3 minutes until nice and golden on top.

Let it cool a bit, then garnish with more fresh herbs. Serve and enjoy!