VEG SHEPHERD’S PIE 🤤 one of those recipes where I can never not have seconds, it’s just so good. the saucy veggie filling with mushrooms and carrots and onions and peas and tomato sauce and rosemary and red wine, bubbling happily under a blankie of creamy mashed potato topping... dreamy. Filling: 2 tablespoons olive oil 3 shallots, minced (or some onions and garlic) 16 ounces fresh mushrooms, sliced 6 carrots, peeled and chopped (about 2 cups) fresh herbs to taste (I used 1 sprig of rosemary, thyme, and a bay leaf) 2 tablespoons tomato paste 2 tablespoons flour 1/2 cup red wine 1–2 cups veggie broth 1 teaspoon salt (more or less to taste) 2 cups frozen peas Mashed potates: 6 Yukon gold potatoes (about 2 pounds) 1/2 cup full fat Greek yogurt 1/4 cup butter or olive oil salt to taste 4.8 ⭐️ from 169 reviews For full recipe google “pinch of yum shepherds pie” ❤️