My family had French Canadian 2 crust meat pie weekly with cream of mushroom soup slathered over the top. This vegan version has become just as comforting
2 carrots diced
2 stalks celery diced
1 sm yellow onion diced
2 cloves garlic minced. Hint: smash whole clove w/flat side of knife. Snip off tips and peel comes right off. Then use a garlic press to make quick work.
1c frozen mixed vegetables or peas
1c. chopped mushrooms
1/2c frozen corn defrosted
1/2c TVP (textured vegetable protein)
1T worteshire sauce
In instant pot, saute onion, carrot and celery in 1/2c water with 1t. miso paste or vegetable broth paste for 10 min. You can use just plain water also.
Add garlic and sauté 5 more min.
Turn off instant pot. Mix in tvp, corn, mushrooms, mixed vegetables and peas, worteshire and horseradish.
Spread mixture into 9x9 casserole dish. Spread mashed potatoes on top.
Boil 2 large cubed unpeeled russet potatoes (can also use a mix of turnips, parsnips,sweet potato combo) in water til fork tender. Drain. Mash with 1/4c soy or almond beverage and a pinch of salt. Spread on top of filling mixture.
Bake at 350 for 30min.