Step 1

Place potatoes in a medium pot. Add cold water until they're covered by a couple inches. Bring to a boil then reduce heat to medium low and boil for about 18 minutes, or until very fork tender. Drain and return to pot. Add milk, oil, salt, garlic powder and a few grinds of pepper. Use a potato masher to mash until smooth. Stir in green onions, taste, and adjust seasoning if needed (I added another 1/4 tsp salt).

Step 2

Meanwhile, warm olive oil in a very large oven-proof skillet** (I used a 3.5 qt braiser) over medium heat. Add onion and garlic and cook for 3 minutes, stirring often. Add mushrooms and cook for 13 minutes, stirring often, until very soft and starting to brown.

Step 3

Stir in frozen veggies and tomato paste stir until warmed through. Stir in broth, soy sauce, rosemary and thyme.

Step 4

Preheat oven to 375F. Sprinkle mixture with flour and simmer for a few more minutes, or until thickened. Lightly mash chickpeas with your hands or a potato masher and add to pan. Season liberally to taste with salt and pepper.

Step 5

Spoon potatoes onto veggie mixture and use a spatula to smooth it out. Sprinkle with thyme and bake for 15 minutes. You can broil it at the end for extra browning, if you like!