(Variation: Substituted eggplant for veggie burgers and peas. Dice and cook with carrots and onions until soft.)
2 E olive oil
1 large yellow onion, chopped
1 large carrot, chopped
4 ounces white mushrooms, chopped
1 T tomato paste
2 T Bragg’s Liquid Aminos
1 cup vegetable stock (I use poultry seasoning)
½ t dried thyme
½ t dried marjoram
Salt and pepper
1 T cornstarch dissolved in 2 T water
3 frozen veggie burgers, thawed and chopped or crumbled
½ cup frozen green peas, thawed
¼ c ground walnuts
3 cups mashed potatoes
¼ t sweet Hungarian paprika
1. Preheat the oven to 375 degrees. Heat 1 T of the olive oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until tender, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 3 minutes. Stir in the tomato paste, Amino Acids, stock, thyme, marjoram, and salt and pepper to taste. Stir in the cornstarch mixture and simmer to thicken slightly, about 1 minute.
2. Spoon the filling mixture into a lightly oiled 2 ½-quart baking dish. Stir in the chopped burgers, peas, and walnuts. Taste and adjust the seasonings. Spread the mashed potatoes over the top. Sprinkle with the paprika and drizzle with the remaining 1 T olive oil.
3. Bake until the potatoes are hot and bubbly and the top is golden brown, about 30 minutes. Serve hot.