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

1t  horseradish

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.