For the topping
- 5 medium potatoes, cubed
- 2 tablespoons olive oil
- 1/3 cup almond milk
- garlic powder to taste
- generous inch of salt
For the stew:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1/2 cup carrots, finely chopped
- 1/2 cup celery
- 2 cups veggie stock
- 1 tablespoon Worcestershire sauce (optional)
- 1 tablespoon parsley, finely chopped
- 1 cup fresh or frozen peas (thawed)
- 1 cup fresh, frozen, or canned corn (thawed)
- 3 medium potatoes, cubed into bite-size pieces
- Salt and freshly ground pepper
- 2 teaspoons flour
- Prepare the topping: Boil the potatoes in salted water until tender. Drain and add reaming ingredients. Mash well and set aside.
- In a large pot, heat oil and add onions. Saute until tender. Add carrots and celery, saute an additional 3 minutes. Add remaining ingredients (minus the flour) and simmer together for 10 minutes. Sprinkle the flour into the stew and combine well - the flour is intended to thicken the stew. You can alternatively use flax seed. Simmer a few minutes and add more flour stew is not thickened enough.
- Transfer Stew to a backing dish. Cover with mashed potatoes and bake for 25 minutes - or until the top is browned and the bottom is bubbling. Allow to cool 10 minutes before serving.
No comments:
Post a Comment