Vegan Cottage Pie with Mushroom and Walnut Filling

Ingredients

• 1 lb Cremini Mushrooms
• 1 cup Walnuts
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 2 tablespoons Tomato Paste
• 1/2 cup Red Wine
• 2 cups Vegetable Broth
• 1 teaspoon Thyme
• 4 large Potatoes
• 1/2 cup Plant-Based Milk
• 2 tablespoons Vegan Butter
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Finely chop the 1 lb Cremini Mushrooms and 1 cup Walnuts. Peel and dice the 1 large Onion, 2 medium Carrots, and 2 stalks Celery into small, uniform pieces. Mince the 3 cloves Garlic.
3. 3Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the minced garlic and 2 tablespoons Tomato Paste to the pot. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the chopped mushrooms and walnuts to the pot. Cook, stirring occasionally, for 8-10 minutes, or until the mushrooms have released their liquid and started to brown.
6. 6Pour in the 1/2 cup Red Wine to deglaze the pot, scraping up any browned bits from the bottom. Let it bubble and reduce for 1-2 minutes. Then, add the 2 cups Vegetable Broth and 1 teaspoon Thyme. Bring to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
7. 7While the filling simmers, peel and cut the 4 large Potatoes into roughly equal chunks. Place them in a large pot and cover with cold water. Add 1 teaspoon Salt. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork.
8. 8Drain the cooked potatoes thoroughly. Return them to the empty pot. Add the 1/2 cup Plant-Based Milk and 2 tablespoons Vegan Butter. Mash the potatoes until smooth and creamy. Season with 1/2 teaspoon Black Pepper.
9. 9Pour the mushroom and walnut filling into a 9x13 inch baking dish. Spread the mashed potatoes evenly over the top of the filling, creating a crust.
10. 10Bake in the preheated oven for 20-25 minutes, or until the mashed potato topping is lightly golden brown and the filling is bubbling around the edges.

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