Vegan Shepherd's Pie

Ingredients:

• 700 g of small new potatoes
• 8 cloves of garlic
• 1/3 tbsp. + 2 tbsp. l. olive oil
• 1/4 cup chopped chives
• 450 g cremini mushrooms, quartered
• 1/4 cup tomato paste
• 2 tbsp fresh rosemary leaves, chopped
• 1 and 1/4 cups vegetable or mushroom broth
• 1 package (280 g) of frozen green peas with carrots

Preparation:

1. Preheat oven to 220°C.
2. In a medium saucepan, combine the potatoes and garlic and cover with water to a depth of 2 inches. Season generously with salt and bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes. Set aside 1 cup of the cooking liquid and discard the rest.
3. Return the potatoes and garlic to the pan and mash with a potato masher. Add 0.5 cups of cooking water and 1/3 cup of olive oil and stir. Add more water, if necessary, to achieve a smooth puree. Add the chives and season with salt and pepper to taste. Cover and set the mashed potatoes aside.
4. Chop the mushrooms in a food processor until coarsely chopped. In a medium skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the mushrooms, 1 teaspoon of salt, and a pinch of freshly ground black pepper and cook until the moisture has evaporated, about 8 minutes.
5. Add the tomato paste and rosemary and cook, stirring occasionally, until the tomato paste darkens slightly, about 3 minutes. Add the broth, then the green peas and carrots and bring to a boil, about 4 minutes.
6. Remove from heat, top with the mashed potatoes, and spread them into an even layer using the back of a spoon or a spatula. Bake until golden brown on top, about 25 minutes.