1Tbspolive oiloptional - use water to sauté to make the recipe oil-free
1large carrotfinely diced
1cuptomato sauce, diced tomatoes, or other saucy tomato condiment
1Tbspdried Italian herbs
2cupscooked or canned brown or green lentilsdrained
2cupsfrozen peas or cornor both!
1-2cupsveggie stockmore as needed
3Tbspsoy sauceor sub tamari, or liquid aminos
3-4Tbsparrowroot powder, cornstarch, or flour
freshly ground pepper6-7 grinds
1tspsea saltmore to taste
2lbbaby yellow potatoes or yukon goldshalved and peeled if desired
1cupnon-dairy milk of choicemore as needed
pinch of salt and pepper
Sauté the Aromatics
In a large skillet that holds a fair amount of volume, heat the olive oil over medium heat and sauté the onions and carrots for at least 10 minutes, until fragrant and well carmelized. Add the garlic and sauté for another couple of minutes.
Make & Simmer the Filling
Add the red wine into the pan and stir to deglaze.
Stir your thickener of choice into to the veggie stock (I usually do this in the measuring cup) with a fork to remove any lumps. Add to the pan.
Add the rest of the filling ingredients and simmer to thicken for 10-15 minutes. Adjust the consistency with broth if too thick, or simmer longer if too thin. You’re going for a gravy-like consistency, bubbly, but not too liquidy.
Taste and adjust seasonings to your liking.
Boil & Mash the Potatoes
Chop the potatoes into large chunks of roughly similar size. You can peel them if you like, I don’t bother. I usually buy baby potatoes with tender skins and don’t mind the peel at all. It’s nutritious too!
Boil a large pot of water and drop in the potatoes. Boil for 5-10 minutes, or until soft and easily pierced with a fork.
Drain the potatoes and return them to the pot with the lid on. Let them steam and dry out a little bit in the pot before mashing, so you don’t get wet mashed potatoes.
Add the milk and butter and a pinch of salt and mash well with a potato masher (or standing mixer if you want to be extra fancy) until creamy. Add milk as needed to achieve your desired consistency.
Assemble & Bake
Pour the filling into a large baking dish.
You may be tempted to drop the whole of the mashed potatoes into the center and spread them out, don’t do this. It will create a mess and mix with the filling. Instead, drop little blobs of mashed potato all around to cover the filling and then spread it gently and evenly with a fork. (See photos)
At this point, you can refrigerate or freeze the dish, covered well. When ready to bake, preheat the oven to 350° F and bake for about 30 minutes, or until golden on top. You can brush some olive oil over it before baking too, for extra golden crispiness.