Ingredients:
- For the mashed potatoes:
- 4 medium potatoes, peeled and cubed
- 2 tablespoons plant-based milk (like almond or oat)
- Salt and pepper to taste For the filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 garlic clove, minced
- 8 oz (1/2 lb) porcini mushrooms, minced or food processed (or cremini, button, or portobello)
- 1 medium carrot, diced
- 1/2 cup frozen peas
- 1/2 cup vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or (for a deeper flavor)
- 1/2 teaspoon thyme
- Garlic powder, Salt and pepper to taste
Instructions:
1. Boil the potatoes:
- In a pot, add the peeled and cubed potatoes to salted boiling water. Cook until tender (about 15 minutes). Drain and set aside.
2. Prepare mashed potatoes:
- Mash the potatoes with milk until smooth and creamy. Season with garlic powder, salt and pepper to taste.
3. Make the filling:
- Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft, about 3-4 minutes.
- Add the mushrooms and cook until they release their moisture, about 5 minutes.
- Stir in the carrot, peas, vegetable broth, tomato paste, soy sauce, and thyme. Let the mixture simmer until it thickens, about 5-7 minutes. Season with salt and pepper.
4. Assemble and bake:
- Preheat your oven to 375°F (190°C).
- In a small baking dish, spread the mushroom filling evenly. Top with the mashed potatoes, spreading them smoothly over the filling.
- Bake for 20-25 minutes, or until the potatoes are golden and the filling is bubbling slightly.
5. (Optional Mushroom gravy) is simply a half can of coconut milk and 4 tablespoons of coconut aminos in a saucer on medium heat. Toss in some chopped onions and mushrooms, garlic powder, salt and pepper and let simmer until the mushrooms are cooked through.
6. Serve and enjoy!
(Serves 2 to 3 people)
