prep time: 20 minutes
cook time: 35 minutes
Preheat oven to 350.
Real food meets comfort food!
Ingredients:
Filling
- 2T olive oil
- 1 large sweet onion
- 1 red pepper
- 6 cloves of roasted garlic
- 2 portobello mushrooms (stems removed)
- 16 oz sliced white mushrooms (or 1 bag)
- 2 carrots
- 2t oregano
- 1 8oz can tomato paste
- 4T flour
- 1/2c red wine
- 2 cups broth (or water with boullion)
- 1t salt (more or less to taste)
- 1t red chili flakes
Mashed Potatoes
- 3 large russet potatoes (or equivalent of red potato)
- 1/4 cup of Earth Balance soy free butter substitute
Make the Mashed Potatoes
**note for an even healthier option, use a cauliflower mash
Peel the mashed potatoes, boil, drain, and mash. Add about 4T of the earth balance butter substitute, or more to taste. You can also add coconut milk to make it more creamy. Add salt and pepper to taste. If you don’t care about keeping it vegan, make a general mashed potatoes recipe with milk and butter.
Prep the Veggies
Chop up the veggies into the size for the texture that you like. You can finely chop the portobello mushrooms for a “meaty” texture, while chopping the white mushrooms a bit bigger for more texture.
Heat olive oil over medium heat, add chopped onions and saute them until to translucent and fragrant.
Add the veggies and saute until the carrots are soft.
Make the Gravy
Add tomato paste and flour into the pot and stir.
Pur in the red wine and scrape all of the browning bits off the bottom of the pan.
Let the wine cook out for about 2 minutes.
Add the broth and stir until it comes to a low simmer, then let simmer for 5 minutes.
Bake
Pour the veggie mixture into an oven safe dish and spread the mashed potatoes over the top.
Bake for 20 minutes
Have you tried this recipe?
If so, please leave a comment to let us know how you liked it or any modifications that you made!