Ingredients
Instructions
- Prep (before heat): Peel & chop potatoes; mince garlic; dice onions, carrots, celery; drain & rinse beans.
- Start potatoes & filling: In a large pot, cover potatoes with cold water and bring to a boil; reduce to simmer until fork-tender (≈10–15 min). Meanwhile, heat olive oil in a large oven-safe skillet over medium heat. Add onion, carrots, celery, and mushrooms; cook until softened ≈5 min. Stir in garlic and cook 1 min.
- Build filling: Add red wine and vinegar; scrape browned bits and reduce most liquid ≈4 min. Stir in tomato paste, broth, beans, herbs, salt, pepper, and bay leaf; bring to boil, then reduce heat and simmer until sauce thickens ≈20 min. Discard bay leaf, then stir in frozen mixed vegetables.
- Finish topping: Drain potatoes and return to pot. Add butter, sour cream (or substitute), and salt; mash until smooth. Stir in the optional nutritional yeast. Fold in cheddar, if using. Spread potatoes evenly over filling.
- Bake & brown: Bake in preheated 350 °F (177 °C) oven 30 min. Switch to broiler and broil 1–3 min until golden-brown spots appear.
- Serve: Let rest 5 min, sprinkle with parsley, and serve with a simple green salad or steamed greens.
Plating & Garnishing
- Base: Scoop through both the golden-topped potato crust and the rich filling below.
- Finish: A sprinkle of fresh parsley and a simple green salad alongside.
Safety & Quality: Cool leftovers in shallow containers within 2 hours. Store airtight in the refrigerator for up to 5 days. For freezing, assemble but do not bake; freeze for up to 3 months.