vegetarian shepherd's pie

Today's improvised recipe, which turned out pretty good. Amounts are highly approximate (like I measure anything???)

1 Tbsp olive oil
1 onion, minced
1 large portobello cap, cut into small pieces
1 Tbsp butter
Generous pinch of salt
1/2 pound Beyond Beef hamburger substitute
Generous pinch each of cumin, coriander, and random other savory spice
Wee bitty bit of cayenne pepper
1 cup frozen peas
2 cups leftover mashed potatoes (can be extended with dried potato flakes)
Paprika

Start pre-heating oven to 350 dF.

Heat oil in pan. Sautee onion until soft-ish. Add mushroom, butter, and salt to pan; continue to cook until mushroom is cooked and is releasing water.

Meanwhile, in an another pan, brown and crumble the Beyond Beef with the spices. When this is cooked, add peas to pan, and remove from heat.

Combine Beyond Beef and veggies in a pie plate. Spread mashed potatoes on top and sprinkle on paprika.

Bake 25 to 30 minutes.