Ingredients
- 2 pounds russet potatoes peeled and quartered
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 cups cremini mushroom sliced
- 2 large carrots peeled and diced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1 teaspoon fresh thyme chopped
- Salt and pepper to taste
- 1 cup frozen peas
- 1/4 cup unsalted butter
- 1/2 cup milk
Instructions
- Preheat oven to 400°F. Begin by boiling the peeled and quartered russet potatoes in salted water until tender, about 15-20 minutes.
- While the potatoes cook, heat the olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic until translucent.
- Add the sliced mushrooms and diced carrots to the skillet, cooking until the vegetables are softened.
- Stir in the tomato paste and flour, cooking for 1 minute before slowly adding the vegetable broth. Add the chopped thyme, salt, and pepper, and let the mixture simmer until thickened.
- Mix in the frozen peas and cook for an additional 2 minutes. Remove from heat and transfer the mixture to a baking dish.
- Drain the cooked potatoes and mash them with butter and milk until smooth. Season with salt and pepper.
- Spread the mashed potatoes over the vegetable mixture in the baking dish. Use a fork to create ridges on top.
- Bake in the preheated oven for 20 minutes, or until the potatoes are golden brown and the edges are bubbly.
