Meatless Mondays Vegetarian Shepherd’s Pie

1. Preheat oven to 375°F.
2. Peel and chop potatoes. Boil until fork tender. Drain and set aside.
3. While potatoes are boiling, chop the remaining vegetables.
4. Set an oven proof skillet (I used an 8 inch cast iron) on the stove over medium high heat and add in olive oil.
5. Add in vegetables chopped vegetables and cook for 5 minutes. Add in seasonings and cook until vegetables are mostly softened.
6. Add in arrowroot powder and broth. Cook for 2 minutes. Broth should absorb and not be soupy. The arrowroot powder thickens it (you could use cornstarch too).
7. Mash potatoes or add to a blender to make smooth. Season with salt to taste.
8. Spread mashed potatoes over veggies.
9. Put in oven for 15 minutes until you see it bubbling a bit. Remove and dot top with butter.
10. Set back in oven and broil for 5 minutes. This will make it browned on top.