Ingredients :
2 tablespoon vegetable oil
1 large onion, peeled and chopped
3 celery stick
2 large carrot, peeled and chopped
1 pound vegetarian ground crumble
1 cup vegetable broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk
1/2 cup shredded cheddar cheese
salt, pepper to taste
Method:
Preheat oven to 375°F. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, celery stick and vegetable crumble. Cook until browned, 8 to 10 minutes.Add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas. Pour the mixture into a baking dish; set aside.Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.Mash the potatoes with the butter, milk, and salt, and stir it with the cheese.Spread them over the vegetable mixture, then crosshatch the top with a fork. Bake until golden, 30 to 35 minutes.
