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Ingredients:
6 yukon gold potatoes
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
2 ¼ cups vegetable broth
3 carrots, diced
3 celery stalks, chopped
1 medium yellow onion, diced
4 cloves minced garlic
2 cups cremini mushrooms
1 Tbsp tomato paste
3 Tbsp cornstarch
2 tsp thyme
¼ cup balsamic vinegar
1 cup green peas
Utensils:
8×8 Baking dish
1 large deep skillet
1 medium pot
Pot Holders
Spatulas
Measuring cups and spoons
Immersion blender or
potato masher
Recipe Instructions
Kitchen Safety Tips:
Make sure to use pot holders when handling pans in the oven or pots on the stove.
Notify anyone else in the kitchen that the stove and oven will be on, to prevent anyone from burning themselves.
Step 1: Prep
Peel potatoes and carrots. Chop potatoes into large chunks and dice carrots.
Clean and chop celery, dice onion, chop mushrooms.
Step 2: Potatoes
Put potatoes into the medium pot with water, garlic powder, onion powder, and salt.
Bring to a boil and cook for 15 minutes.
Drain, add ¼ cup of vegetable broth, then mash with potato masher or immersion blender.
Step 3: Sauté Veggies
Add 1 Tbsp of the vegetable broth into the deep skillet along with the carrots, celery, onion and garlic.
Cook on medium heat until veggies are softened, about
8-10 minutes.
Step 4: Finish Veggies
Add the mushrooms, tomato paste, cornstarch, thyme, and balsamic vinegar to the skillet, stir to coat.
Add remaining vegetable broth, bring to a boil, lower heat, and stir constantly until thickened.
Step 5: Assemble
Before removing skillet from heat, stir in the peas.
Spread the veggie mixture evenly into the 8×8 baking dish.
Spread mashed potatoes evenly on top of the veggie mixture.
Step 6: Bake and Enjoy!
Broil in the middle rack at 500° for 15 minutes, or until the potatoes are slightly browned.
Enjoy!!
