Ingredients

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

Preparation

  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. 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. Bake until the potatoes are hot & bubbly & the top is golden brown, about 30 minutes. Serve hot.