Start by heating the olive oil in a large skillet over medium heat. Toss in the chopped onion and sauté it until translucent. This could take about 5 minutes. Next, add the minced garlic. Stir it well but make sure it doesn't burn (no one likes burnt garlic)!

After the onions and garlic mingle for a moment, add the chopped mushrooms. Sauté until they start to release their moisture—around 8-10 minutes. Stir frequently to ensure they cook evenly.

Once the mushrooms are tender, add the diced carrots and fresh thyme. Sauté for another 4-5 minutes, letting the carrots soften. Now comes the concentrated tomato paste. Stir it in, coating the veggies nicely; cook for an additional 2-3 minutes.

At this point, sprinkle in the dry quinoa, vegetable broth, frozen peas, sea salt, smoked paprika, and soy sauce. Bring it to a simmer, cover, and let this blend cook for about 15-20 minutes. This allows the quinoa to soak up the flavors and the filling to thicken slightly.

While the filling simmers, let’s work on the mash! Place the quartered potatoes in a large pot of salted water and bring it to a boil. Reduce the heat and cook until tender, roughly 15-20 minutes. Drain the potatoes, and return them to the pot.

Add the Greek yogurt and unsalted butter to the potatoes. Mash them until creamy and smooth. Taste and sprinkle with additional salt if needed. The goal is for a luscious topping.

Preheat your oven to 400°F (200°C). Once the filling is ready, pour it into a baking dish. Top the filling generously with the creamy mashed potatoes. Use a fork to create grooves in the mash. This will give it texture, crisping beautifully in the oven.

Pop your assembled pie into the preheated oven. Bake for about 25-30 minutes or until the top gets golden brown. It should look inviting and perfectly golden when you pull it from the oven.

Let the pie cool slightly before serving. This dish pairs beautifully with a light salad or some warming bread. Each bite is a comforting hug—a delicious tale worth sharing.