Vegetarian Shepherd’s Pie 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)
• 1 sprig of fresh rosemary
• 1 sprig of fresh thyme
• 1 dried 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 Potatoes:

• 6 Yukon gold potatoes (about 2 pounds)
• 1/2 cup full fat Greek yogurt
• 1/4 cup butter or olive oil
• salt to taste