Mushroom Shepherd's Pie

Someone sent me this Tasty video so I thought I'd give it a try! It was pretty good but didn't taste like Shepherd's Pie, more like potato with mushroom gravy.

Mushroom Shepherd's Pie

Ingredients

For filling;
4 potatoes, chopped
2 Tbls vegetable oil
3 carrots, sliced
3 celery sticks, sliced
1/2 onion, chopped
2 cups mushrooms, sliced
4 garlic cloves, crushed
1 Tbls tomato paste
1 Tbls GF flour
1 tsp fresh sage, chopped finely
1 tsp fresh thyme, chopped finely
2 cups vegetable stock
2-4 Tbls red wine (optional)

For mashed potato;
2 cups non-dairy milk
2 Tbls vegan butter
salt & pepper to taste


Method

Boil potatoes in enough water to cover them and put aside once cooked through.
To a large frying pan add carrots, celery & onion to a pan and saute in oil till soft.
Add in mushrooms and garlic until soft.
Season with salt and pepper to taste.
Add tomato paste and mix through.
Add flour and stir through.
Add sage & fresh thyme and mix well.
Add vegetable stock slowly, then a splash of red wine and simmer until thickend.
For potatoes, drain and add non-dairy milk, vegan butter and mash, season with salt & pepper to taste.
Pour the mushroom mix to an oven safe dish and spread evenly.
Top with mash potato and spread out.
Spray with a little cooking oil and broil for 10-15 mins until brown.