½cupfull fat plain Greek yogurtcan sub dairy-free, 120 g
¼cupunsalted buttercan sub dairy-free, 56 g
2Tbspolive oil30 mL
16ozsliced mushrooms450 g
1mediumyellow onionthinly sliced
4mediumcarrotsabout 1½ cups roughly chopped
4mediumribs of celeryabout 1½ cups sliced
2Tbspof fresh herbschopped rosemary, thyme, and/or bay leaf
2Tbsptomato paste20 g
2cupsvegetable broth470 mL
1cupfrozen peas100 g
1cupcorn from a can100 g
Mashed Potatoes: Preheat oven to 375°F (190°C). Bring a large pot of water to a boil. Peel and roughly chop potatoes then add to boiling water. Cover and cook until fork tender, about 15 minutes. When finished, add to a large bowl and mash, then mix in Greek yogurt, butter, and salt. Set aside.
Veggies: In a large oven-safe pot, heat olive oil over medium/high. Add mushrooms and cook until they lose their moisture and begin to turn golden brown, about 5 minutes. Add sliced onion, garlic, carrots, and celery, continuing to cook until vegetables are slightly soft, another 5 minutes.
Flavor: Stir in fresh herbs, tomato paste, fennel, and paprika. Sprinkle in flour and stir to evenly coat everything. Slowly drizzle in the broth, stirring as you add it. Heat the mixture until it thickens slightly. Stir in peas and corn.
Assemble: Spoon the mashed potatoes over the filling in the pot, spreading it into an even layer (you can crimp the top with a fork to get little crispy edge pieces). Bake, uncovered, for 20 minutes. If desired, cook under the broiler for a few minutes to help brown the surface of the mashed potatoes.