Have leftover mashed potatoes? Make this recipe! Stove-top stew of vegetables and mushrooms covered in mashed potatoes. A perfect vegetarian and gluten-free comfort dinner.
Equipment
- Large skillet
- 1 Tbsp olive oil
- 1 yellow onion, chopped
- 2 large garlic cloves, minced
- 1 cup carrots, chopped
- 3/4 cup celery, chopped
- 16 oz button or baby bella mushrooms, roughly chopped
- 1 Tbsp vegetarian Worcestershire sauce
- 3/4 tsp kosher salt
- 1/2 tsp smoked paprika
- 1 tsp dried thyme
- 1 Tbsp tomato paste
- 1 Tbsp flour
- 1 1/2 cups vegetable broth
- 1 cup frozen peas
- 4 cups leftover Little Potatoes, mashed
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Instructions
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Step 1
Heat the oil over medium heat in a large skillet, preferably one with sides. Add the onion, garlic, carrots and celery and cook until soft, about 7 to 9 minutes, stirring often.
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Step 2
Add in the mushrooms and cook another 10 minutes or so until mushrooms are browned and reduced. Depending on how large your skillet is, it may take longer or shorter until mushrooms are well browned.
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Step 3
Add in the Worcestershire sauce, salt, thyme and paprika. Stir together, then add in the tomato paste and stir until dissolved.
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Step 4
Sprinkle the flour on the vegetable mixture and stir until just combined. Add the in vegetable broth and cook for another few minutes until thickened. Stir in the frozen peas, then taste as needed for salt/pepper as needed.
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Step 5
Cover with the leftover mashed potatoes, then cover and cook until heated through.
