Vegetarian Shepherd's Pie (easy VEGAN sub) | Low carb | Low Cholesterol | Cozy Fall Autumn meal

This amazing shepherd's pie is just the thing to cozy you up for dinner. This vegetarian recipe could easily be made vegan by using a vegan milk to make the mashed potatoes. Use sweet potatoes or Russet potatoes to stay true to the original recipe. This is low carb, low cholesterol, and extremely healthy and filling. Vegetarian Shepherd’s Pie Ingredients 2 large Russet potatoes ½ cup Greek yogurt 3 tbsp. butter Nonstick spray One half white onion 2 cloves garlic 1 lb. mushrooms 2 carrots 1 tsp. thyme 2 tbsp. tomato paste 2 tbsp. flour 1 ¼ cup vegetable broth 1 cup frozen peas Salt and pepper to taste Directions Cube the potatoes and bring to a boil. Cook the potatoes until soft. Drain the water and blend yogurt and butter with potatoes until smooth. Spray a large skillet with nonstick spray. Dice the onion and cook on medium high heat until lightly browned. Mince the garlic, dice the carrots, and quarter the mushrooms and add to the skillet. Reduce heat to low. Add thyme and spices. Cook until vegetables soften and mushrooms shrink. Add tomato paste and flour and cook until tomato paste begins to stick to the vegetables. Add vegetable broth and peas and stir well to combine. Spray a 9x13 pan with nonstick spray. Transfer vegetables to the pan. Add mashed potatoes on top and spread evenly over the top. Bake at 400° for 25-30 minutes until potatoes begin to brown. Then broil for 2-3 minutes until potatoes begin to turn golden. Remove from oven and let stand for 10 minutes before serving. Music by Slip.stream - "Really These" - https://slip.stream/tracks/b934b39a-6... Music by Slip.stream - Ponder "Cloudy" - https://slip.stream/tracks/e708dd2f-4...