Cheesy Hash Brown Topped Vegetarian Shepherds Pie

Ingredients

• For the Filing:
• 1 TBSP unsalted butter
• 1 TBSP olive oil
• 1 ½ pounds Portobello mushrooms, cut into 1-inch cubes
• 1 ¼ tsp. Kosher salt, divided
• 1 medium onion, diced
• 7 ounces (3 medium) carrots, peeled and diced
• ¼ cup chopped fresh parsley, plus more for garnish
• 2 tablespoons chopped fresh thyme
• 2 cloves garlic, minced
• 1/4 cup ketchup
• 2 tsp. Worcestershire sauce
• Freshly ground black pepper, to taste
• 2 tablespoons all-purpose or gluten-free flour
• 1 ½ cups vegetable broth
• 1 cup frozen green peas
• 1 cup frozen corn kernels
• For the Cheesy Hash Browns:
• 3 cups frozen shredded hash brown potatoes, thawed and drained
• 1 cup shredded cheddar cheese
• 1 large egg
• 1/8 tsp. salt
• 1/8 tsp. pepper

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