INGREDIENTS (use organic wherever possible)
- 2 medium potatoes, peeled and largely diced
- 1 medium sweet potato, peeled and largely diced
- 3/4 cup plain yogurt
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp olive oil (I prefer coconut oil)
- 10 oz cremini mushrooms, cleaned, stemmed, and quartered
- 1/2 medium yellow onion, medium dice
- 2 medium carrots, medium dice
- 1/2 medium celery root, medium diced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 cups mushroom broth or vegetable stock
- 2 tbsp soy or tamari sauce
- 3 tbsp water
- 1 tbsp all-purpose flour
optional – peas, corn (use frozen and add to other vegetables before putting in baking dish)
- Heat oven to 350.
- Place russet and sweet potatoes in a large pot of water (salt to taste) and bring to a boil. Simmer until just tender when pierced with a knife, about 5 minutes. Drain, then return potatoes to the pot. Mash coarsely; add yogurt, salt, and pepper; and stir until just combined. Set aside.
- Heat oil in a large frying pan over medium heat. Add mushrooms and cook, stirring once, until browned, about 6 minutes. Add onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until onions are transparent, about 3 minutes.
- Add carrots, celery root, tomato paste, and thyme and stir to coat vegetables. Add mushroom broth and soy sauce and stir until combined. Bring to a simmer, stirring occasionally, and cook until vegetables are just tender when pierced with a knife, about 10 minutes.
- Meanwhile, combine water and flour in a small bowl and stir until smooth. When vegetables are ready, add flour mixture, stir to combine, bring to a boil, and cook until sauce has thickened, about 1 minute. Season to taste with salt and freshly ground black pepper.
- Place mixture in a 8 x 10 baking dish and spread mashed potato mixture over top. Put in heated oven and broil until the top starts to brown, about 5 minutes. Let cool 5 to 10 minutes before serving.