Ingredients
Equipment
Method
- Heat the oven to 375°F (190°C). Place the cubed potatoes in a saucepan, cover with water and add salt if desired. Bring to a boil and cook until fork-tender, about 15 minutes. Drain thoroughly.
- Mash the potatoes with the plant milk, olive oil and garlic powder. Season with salt and pepper and set aside. Keep the mash soft enough to spread without beating it into a gluey texture.
- While the potatoes cook, heat the filling's olive oil in a large skillet over medium heat. Cook the onion until softened, then add the garlic, mushrooms, carrot and celery. Cook for 8–10 minutes, stirring, until the vegetables soften and the mushrooms release their moisture.
- Stir in the tomato paste, sun-dried tomatoes, tamari, smoked paprika, thyme, rosemary, black pepper and salt to taste. Add the broth, peas and corn and bring to a simmer. Whisk the cornstarch with the measured water, stir the slurry into the filling and simmer for 3–5 minutes, until thickened.
- Spread the hot filling in a baking dish large enough to hold it comfortably. Spoon the mashed potatoes over the filling and spread gently to the edges. Draw a fork across the top to make ridges.
- Bake for 25–30 minutes, until the filling bubbles around the edges and the potato ridges are lightly golden. Let the bubbling settle briefly before spooning into bowls or onto plates.
Nutrition
Notes
Add-ins: Stir chopped spinach or kale into the filling; cooked lentils or chopped walnuts add a different texture. Swaps: Soy sauce can replace tamari; arrowroot can replace cornstarch, with gentle heating until thickened. Vegan butter can replace the topping’s olive oil. Make ahead: Prepare the filling up to two days ahead and refrigerate separately from the mash. Heat both before assembling, or allow extra baking time for chilled components; reheat leftovers to 165°F. Refrigerate leftovers promptly for up to 3–4 days. Smaller portions: Use air-fryer-safe ramekins and air fry at 375°F for about 10–12 minutes when the filling is already hot; follow the appliance directions and check for a hot center. Serve with a green salad, sautéed greens, crusty vegan bread or lemony vegan yogurt.
Nutrition estimate: Per serving, based on six servings, including all measured oil and the filling’s measured black pepper. The estimate uses average medium Yukon Gold potatoes, generic almond milk for the unsweetened plant milk, and generic oil-packed sun-dried tomatoes. Extra salt and pepper added to taste and optional add-ins are excluded. Potato size, draining and ingredient brands change the values.
