Adapted from:



Mashed Potatoes:

  • 6 red or yellow potatoes (about 2 pounds)
  • 1/2 cup yogurt, sour cream, milk, or plant-based alternative
  • 1/4 cup butter or vegan butter
  • salt & pepper, to taste


  1. Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt/sour cream/milk and butter. Season to taste with salt & pepper.
  2. Make the veggies: In a large oven-safe pot, heat the oil over medium heat. Add shallots (or garlic/onions) and sauté until fragrant. Add mushrooms, carrots, and herbs. Sauté until carrots are softened, but not brown.
  3. Make the gravy: Add tomato paste and flour/starch to the pot and stir. Pour in the red wine (or 1/2 cup broth) and scrape all the browned bits off the bottom of the pan. Let this cook for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.
  4. Bake: Stir in the peas, spread the mashed potatoes on top (brush with melted butter/vegan butter, if desired), and bake for 15 minutes at 350. For a golden-brown top, broil after baking for just a few minutes (watch carefully as it will burn quickly).
  5. Scoop up a hearty serving and serve with a side salad or slice of fresh bread.


  • Not a fan of mushrooms? Sub them for extra veggies, beans/lentils, or ground protein of choice.