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Step 1
Preheat the oven to 375 degrees Fahrenheit.
Step 2
Start the Vegan Mashed Potatoes recipe**. (You can also make these in advance; just reheat before spreading onto the filling to bake.)
Step 3
Meanwhile, dice mushrooms into bite-sized chunks. Peel and slice the carrots into thin half-circles. Cut the onion into thin slivers length-wise (also called French cut; see the instructions in 1:40 of the linked video).
Step 4
In large pot, heat 2 tablespoons olive oil on medium high heat. Cook the mushrooms for 5 minutes until golden and tender. Reduce the heat to medium and add 2 tablespoons olive oil and the sliced onion and carrots. Sprinkle with 1/2 teaspoon kosher salt and cook 5 to 7 minutes until the onions are tender and just browning.
Step 5
Reduce the heat to medium low. Stir in the flour (or cornstarch), fennel seeds, smoked paprika, garlic powder, and dried sage and cook for 1 minute. Add the vegetable broth, peas, lentils (drained if canned), soy sauce and remaining 1/2 teaspoon kosher salt. Cook for about 5 minutes until the broth is very thick and the vegetables are heated through.
Step 6
When the potatoes are done cooking, mash them according to the instructions in that recipe.
Step 7
Pour the filling into a 2-quart small baking dish. Spread the mashed potatoes in a layer on top. Bake 18 to 20 minutes until the potatoes are lightly browned. If desired, broil for 1 to 2 minutes to brown the top. Garnish with chopped rosemary and serve warm.