Portobello Shepherd's Pie

INGREDIENTS

Skinny Garlic Mashed Potatoes or roughly 4 cups leftover mashed potatoes

1 oz

freshly grated parmesan cheese

1 tbsp

butter

1 tbsp

olive oil

1 1/2 lb

Portobella mushrooms, cut into 1-inch cubes

1 1/4 tsp

Kosher salt, divided

medium onion, diced

7 oz

(3 medium) carrots, peeled and diced

1/4 cup

chopped fresh parsley, plus more for garnish

2 tbsp

chopped fresh thyme or rosemary

2 cloves

garlic, minced

1 tbsp

tomato paste

2 tsp

Worcestershire sauce

Freshly ground black pepper,

2 tbsp

all-purpose or gluten-free flour

1 1/2 cups

low sodium vegetable or chicken broth

1 cup

frozen green peas

1 cup

frozen corn kernels