Vegetarian Shepherd's Pie

My husband and I are planning a trip to Ireland and the U.K. in the fall and I got inspired to make vegetarian Shepherd's Pie. I know it sounds like an oxymoron, but it was really quite good. Unfortunately, I suck at making mashed potatoes, so I used instant mashed potatoes instead, however homemade mash 'taters or even left over mashed 'taters will make this dish delightful. And I bet your family will have no idea it’s vegetarian if you don’t tell them! I give an A+ to Yves Veggie Cuisine. All their products are top notch and quite flavorful.

INGREDIENTS (serves 4)

• 2 Tablespoons olive oil
• 2 Tablespoons butter, unsalted
• 1 cup diced onion
• 1 cup sliced button mushrooms
• 2 cloves garlic, minced
• 1/2 cup roasted red bell pepper, diced (you can substitute w/ a 4oz. can of diced green chiles)
• 2 plum tomatoes, seeded and diced
• 1 Tablespoon flour
• 2/3 cup vegetable stock (you can use chicken stock, but it will not be 100% vegetarian)
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon soy sauce
• 1/2 tsp. kosher salt
• 1/4 tsp pepper
• Pinch of Thyme
• Pinch of dried Rosemary
• 1 pkg Yves Veggie Cuisine Ground Round Original
• 1/4 cup low fat milk
• 2 large russet potatoes, peeled
• 1/8 tsp paprika
• Butter

1. Preheat oven to 400°F.
2. Cut each potato into thirds and cook in boiling water until tender, about 15 to 20 minutes. Reseve 1/4 cup of boiled potato and dice it.
3. Meanwhile, in skillet over medium-high heat add 2 tablespoons butter and 2 tablespoons olive oil. Sauté onions for two minutes then add garlic and sauté 2 minutes more. Add the mushrooms and cook and cook over medium-high heat until soft, about 1 minute. Add the diced tomatoes, the reserved 1/4 cup diced potatoes and the diced red bell pepper.
4. Sprinkle 1 tablespoon of flour over veggie mixture and make sure all vegetables are coated. Add the vegetable stock and simmer until mixture thickens, about 1 minute. Add the Worcestershire sauce, soy sauce, thyme, rosemary, salt and ground pepper.
5. Lastly, add the veggie ground round and cook for 2 minutes or just until it heats through. Remove from stove and set aside.
6. Transfer the veggie mixture to sprayed or lightly oiled 9x9x2" casserole dish. Spread mixture and pack evenly.
7. Mash the potatoes. Add milk, 2 tablespoons butter, salt, pepper; mash until fluffy. Spread potato over veggie mixture. Sprinkle with paprika and dot with little bits of butter.
8. Bake for 20 to 30 minutes or until heated through and mashed potatoes brown slightly on top.