Shepherd's Pie (Meat or Pareve)

Gather the ingredients. Preheat the oven to 400 F/204 C. Oil an 8 x 8-inch baking pan, or similarly-sized casserole dish, or coat with non-stick cooking spray. Set aside. Place the potatoes in a stockpot and add enough water to cover by 1 to 2 inches and bring to a boil. Cover, reduce heat, and simmer just until the potatoes are easily pierced with a knife, and soft enough to mash with a fork. Transfer the potatoes to a colander to drain, then return them to the pot. Mash them with a wire whisk or fork, and the margarine or oil and salt, and mix well. Set aside. In a chef's pan or large, deep skillet, heat the 3 tablespoons of oil over medium-high heat. Add the onions, celery, and carrot, and saute until the onions are soft and translucent—about 5 to 7 minutes. Add the garlic and saute one minute more.  Add the ground beef or vegetarian meat substitute, and cook until browned. Sprinkle evenly with the flour, stir, and cook until well combined. Stir in the tomato paste, marinara or ketchup, salt, and pepper. Pour in the broth, and add the peas and corn (if using). When well combined and thickened, taste and adjust seasonings as desired. Transfer the meat to the baking dish. Cover with the mashed potatoes, spreading them with a spatula into an even layer. Sprinkle with paprika. Bake in the preheated oven for 25 to 30 minutes, or until the potatoes begin to brown. Serve hot.  Enjoy!