Oyster Mushroom Shepards Pie

This shepards pie is filled with meaty oyster mushrooms, roots and plenty of herbs in a rich broth and topped with mashed potatoes and a surprise sneak-in ingredient: turnips. Who am I trying to sneak these from? Myself! I am not 100% convinced on turnips yet, so I decided to mash them with potatoes and give it a try. The end result was delightful and something I would do again.

Oyster Mushroom Shepards Pie
2 tbl extra virgin olive oil
1 small white onion, small dice
3/4 lb oyster mushrooms, large dice
8 oz seitan, shredded
sea salt and pepper
1 tbl dried thyme
1 tsp dried rosemary
2 large carrot, small dice
3 garlic cloves, minced
2 tbl ap flour
2 cups vegetable broth
1 tbl tamari
1 cup frozen peas
2 russet potatoes, peeled, small dice
1 small turnip, peeled, small dice
3 tbl extra virgin olive oil
1/4 cup vegetable broth

Preheat the oven to 400.
In a large pot over high heat, add the olive oil, onions and mushrooms andsear until the mushrooms have a golden brown exterior, 5-7 minutes. Reduce the heat to medium and add the seitan, 1 tsp salt, 1/2 tsp pepper, thyme, rosemary, carrot and garlic. Cook until the carrot starts to become tender, 7 minutes. Add the flour and stir for a couple of minutes to coat all of the vegetables. Add the vegetable broth and tamari and bring to a simmer. Cook for 15 minutes until a gravy has thickened and everything comes together.
Taste and adjust seasonings. Add the peas then pour into individual oven-proof bowls.
Combine the potatoes and turnips with cold water in a large pot of salted water. Bring to a boil and cook until tender, 15 minutes. Drain and mash with olive oil and broth. Season with salt and pepper.

Optional: Top the mashed potatoes over the oyster mushroom filling and bake for 12 minutes just to get a slight crust on top.