Peel, chop, and boil the potatoes for 10-15 minutes until soft.
2. Step
Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes.
3. Step
Add the mushrooms, and cook until the edges begin to darken. Add the garlic, and season with salt and pepper.
4. Step
Add the tomato paste, flour, thyme, and sage.
5. Step
Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
6. Step
Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.
7. Step
Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
8. Step
Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.
