Ingredients
6
6 servings
- •4 russet potatoes, peeled and cubed
- •3 carrots
- •3 stalks celery
- •½ yellow onion
- •neutral oil or vegan butter, as needed
- •2 cups chopped mushrooms
- •4 cloves garlic
- •salt, to taste
- •pepper, to taste
- •1 tablespoon tomato paste
- •1 tablespoon flour
- •1 teaspoon chopped fresh sage
- •1 teaspoon chopped fresh thyme leaves
- •2 cups vegetable broth
- •⅓ cup red wine
- •soy milk, or rice milk, as needed
- •vegan butter, as needed
- •nonstick cooking spray
Instructions
- Add the potatoes to a large saucepan, cover with cold water, and bring to a boil over high heat. Cook for 10-15 minutes, until tender.
- Meanwhile, chop the carrots, celery, and onion. In a large, high-walled pan, sauté the vegetables in a drizzle of oil over medium heat for a few minutes, until starting to soften.
- Add the mushrooms and cook until the edges begin to darken. Add the garlic, then season with salt and pepper.
- Stir in the tomato paste, flour, sage, and thyme.
- Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
- Mash the potatoes, adding a splash of soy milk and spoonful of vegan butter, until smooth. Season with salt and pepper to taste.
- Transfer the veggie filling to a baking dish and the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
- Spray the surface with nonstick spray. Broil for 10-15 minutes, or until the top is crispy.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 243
- Carbohydrate: 45g
- Fat: 4g
- Fiber: 4g
- Protein: 5g
- Sugar: 4g
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