Begin by peeling and quartering the Yukon Gold potatoes, then place them in a large pot filled with cold water. Add 1 teaspoon of salt and bring to a boil over medium-high heat. Cook the potatoes for about 15-20 minutes or until fork-tender.

While the potatoes are boiling, prepare the filling ingredients by dicing the carrots, chopping the mushrooms, and slicing the shallots.

Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes until smooth, then mix in butter and Greek yogurt. Season with salt to taste.

In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add sliced shallots and sauté for 3-4 minutes until softened. Add chopped mushrooms and diced carrots, stirring for about 5-7 minutes until browned.

Stir in 2 tablespoons of tomato paste and 1 tablespoon of flour. Cook for 1-2 minutes, then pour in ½ cup of red wine and let simmer for 1-2 minutes. Gradually add 1 cup of vegetable broth, stirring until thickened. Add thawed peas and remove the bay leaf.

Pour the filling into a baking dish and spread it evenly. Top with mashed potatoes, smoothing them out and leaving peaks for texture.

Preheat your oven to 350°F (175°C). Bake the pie for 15 minutes until heated through. Broil for an additional 2-3 minutes for a golden crust.

Let the pie rest for 10 minutes before serving. Serve warm and enjoy this comforting Vegetarian Shepherd’s Pie!