Categories: irish

Ingredients

• 3/4 pound of carrots
• 1/4 pound parsnip
• 1.5 pounds yellow potatoes
• 4 celery stalks
• 12oz green peas
• 8oz portabello mushrooms
• 1 large white onion
• 2lbs mashed potatoes
• 12oz parmesean cheese
• Garlic
• 4 cups vegetable stock
• Tomato Paste

Directions

1. Cut all vegetables into mirpaux size pieces. Add all vegetables into a large stock pot. Fill pot with 4 cups vegetable stock or until just covering all vegetables. Season with garlic, kosher salt, pepper, italian herb seasonings (1-2 table spoons). boil 40-60 mins until vegetables are on the firmer side of done. Don’t let it turn into mush!

2. Meanwhile, make mashed potatoes if you are not using pre-made potatoes.

3. Once vegetables are done; drain but keep liquid from cooking and transfer to a separate pot. Reduce cooking liquid by 15-20% and add tomato paste to help thicken. Whisk until a smooth gravy / sauce.

4. In a 9×13 casserole pan, place cooked vegetables into bottom of pan. Use a large spoon to help pack the vegetables so that there is a supportive layer for the mashed potatoes to sit on. Add enough gravy / sauce from reduction to keep vegetable moist, but do add to much. The liquid level should not rise above level of vegetables.

5. Cover the vegetables with mashed potatoes so that the whole pan as a 1/2 inch layer or so mashed potatoes. Leave little ridges and peaks! Top with Parmesan cheese and bake in an oven 20-25 minutes at 400 degrees.

6. Once done and cheese is golden brown on top, let sit for 10 minutes.

7. Serve and enjoy!

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