Ingredients:

for the mashed potatoes: 
3 lb. potatoes, peeled and chopped 
2 T Earth Balance, or equivalent 
1/3 C + 2 T non-dairy milk 
1/2 t garlic powder 

 

for the vegetable filling: 
1 yellow onion, finely chopped 
3 cloves garlic, minced 
8 medium carrots, peeled & diced 
4 parsnips, peeled & diced  
8 celery stalks, diced small 
2 C vegetable broth (or more as needed) 
½ C red wine (or more broth) 
4 t dried thyme 
1 t Italian seasoning 
5 T flour

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vegan gravy (see recipe under sauces)

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Directions:

Preheat oven to 425F and lightly oil a 2.5 quart casserole dish.

Place peeled and chopped potatoes into a large pot and add water, 2 inches above potatoes. Bring to a boil and then simmer on low for about 30 minutes until very tender.

Meanwhile, prepare the vegetable filling. Chop the onion and mince the garlic and add to a skillet along with a few splashes of vegetable broth. Cook on low for about 5-7 minutes. Now add in the chopped carrots, parsnip, and celery. Cook on medium-low heat for about 15 minutes. Add broth as needed to prevent sticking.

When the potatoes are done cooking, drain and add back to the pot. Add the Earth Balance (or butter), milk, and seasonings and mash well. Set aside.

In a small bowl, whisk together the liquid ingredients (broth, red wine (optional), thyme, and flour). Add this liquid mixture to the vegetables in the skillet and stir well. Add your salt and pepper to taste. Cook for another 5-10 minutes or so until thickened. Season to taste.

Scoop vegetable mixture into casserole dish. Spread on the mashed potato mixture and garnish with paprika, ground pepper, and Thyme. Bake at 425F for about 35 minutes, or until golden and bubbly. Allow to cool for at least 10 minutes before serving. Mixture will be very hot in the middle so be careful! I suggest serving this with homemade vegan gravy. Makes 6 generous servings.