Delicious Recipes by Cookin Foods

Oils

• Avocado Oil

Fruits/Veggies

• 4 Russet Potats
• 3 Carrots
• 3 Celery Stalks
• 1 Yellow Onion
• 4oz Chopped Mushrooms
• 6 Cloves Garlic
• 1 TSP Fresh Chopped Sage
• 1 TSP Fresh Chopped Thyme

Cold Goods

• 1/4 Cup Milk
• 2 TBSP Butter

Dry Goods

• 1 TBSP Tomato Paste
• 1 TBSP Flour
• 2 Cups Veggie Broth
• 1/3 Cup Red Wine

Spices

• 2 Pinches Salt
• 2 Pinches Pepper

Protein

• Impossible Beef

Instructions:

1. Preheat that oven to 450.
2. Get about enough water boiling for the potats. Clean and chop the potats, and then add them to a large pot and boil over high heat until soft (10-15 minutes).
3. Now Chop the carrots, celery, and onion. In a large pan with at like 4 inch sides, sauté the vegetables in a drizzle of oil over medium heat for a 10 minutes, until starting to soften.
4. Add the mushrooms and cook until you see some charing. Add the garlic, then season with a pinch of salt and pepper.
5. Add the in the tomato paste, flour, sage, and thyme for another 5 minutes.
6. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a 5ish minutes to thicken.
7. Mash the potatoes, adding a splash of milk and 2 tbsp of butter, until smooth. Season with a pinch of salt and pepper to taste.
8. Transfer  the veggie filling to a baking dish and the spread the mashed potatoes over top. Make sure the potatoes have some waves, think choppy ocean here. The tips of the waves will crisp in the oven. ;)
9. Bake for 10-15 minutes, or until the top is crispy.