Vegetarian Shepard's Pie

Now that it officially getting cold here in North Carolina, I thought it was time to work on my Vegetarian Shepard's Pie recipe. This version came out delicious and I am sure ou will like this as much as Ginny and I did. Also, a shout out to Elaine who has been waiting patiently for this. If you make this, please let me know what you think, or how you improved on it.

Recipe

Ingredients:

2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 lb portabella mushrooms (diced)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup vegetable broth
1 teaspoon Soy sauce
2 teaspoons freshly chopped rosemary leaves
1/2 teaspoon dried thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup frozen Edamame beans
1 1/2 lbs Yukon Gold Potatoes (or Russets) cubed

1 egg yolk
2 ounces unsalted butter  

1/4 cup soy milk

3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:

Boil potatoes until soft. Add butter, soy milk, and egg yolk. Whip potatoes. While potatoes are cooking:

Preheat oven to 400 degrees. Add canola oil to large pan and heat on high. Add onions and carrots and saute about 3-4 minutes, until they begin to take on color. Add garlic and allow flavors to mix, then add portabello mushrooms. Stir and heat for 3 minutes, then add flour and mix in. Add vegetable broth, tomato paste, soy sauce, rosemary, thyme, salt, pepper, and mix to combine. Heat until thickened (10-12 minutes), then add Edamame and corn, then spoon mixture into a 11X7 casserole dish. Top with the mashed potatoes, making sure to spread the potatoes out to seal in the vegetable mix. Bake uncovered for 25 minutes. Enjoy.

This was very tasty and using Edamame instead of peas worked really well. A delicious dish for cold weather.