Vegetarian Shepherd's Pie

A wonderful fall supper! This dish defines comfort food.  It would make a great main dish for any fall or winter holiday party. It's very hearty and warms the soul on a brisk fall day. Enjoy! 

Adapted from Martha Stewart Living, February 2010

Ingredients

For The Filling

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 large onion, finely chopped (about 1 1/2 cups)
• 3 celery stalks, finely chopped
• 2 medium carrots, finely chopped
• 2 garlic cloves, minced
• 4 quorn turkey patties
• Coarse salt and freshly ground pepper
• 1 tablespoon fresh thyme
• 3/4 teaspoon chipotle or regular chili powder
• Garlic powder
• 2 tablespoons plus 1 1/2 teaspoons cornstarch
• 6 ounces frozen peas (about 1 1/2 cups)

For The Topping

• 2 pounds russet potatoes, peeled and cut into 1-inch pieces
• 1 cup plain fat-free greek yogurt
• Butter
• Coarse salt and freshly ground pepper

Directions

Preheat oven to 425 degrees. Make the topping: Place potatoes in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid.  Use hand mixer to mash potatoes. Stir in yogurt and 3/4 teaspoon salt. Season with pepper.

Make the filling:

Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, thyme, and garlic, stirring, until tender, 10 to 12 minutes. Sprinkle with garlic powder and a little more chili powder. 

Add quorn patties and cook for 6 minutes. Stir in 1 1/2 teaspoons salt, the thyme, and chili powder; season with pepper. Remove from heat. Remove quorn patties and chop into cubes. Add back to pan and place back on heat. Whisk together cornstarch and reserved 2 cups cooking liquid; add to filling. Boil for 1 minute. Stir in peas. Transfer to a 2-quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes.