Mashed potato topping:
2-3 potatoes, for mashing (I just did instant)
any other item you like to add to mashed potatoes ( garlic and chives)
Mixed veggies of your choice, some suggestions:
Creamy pie filling:
2 cans) Vegetable Broth or chicken broth: 1 can for pie filling, use rest for cooking the veggies
2 tbs butter
2 1/2 tbs flour
2/3 cup dry white wine (optional)
2/3 cup milk
Preheat the oven to 375. Scrub then cut the potatoes into chunks. Boil until soft.
While the potatoes are boiling, chop all other veggies and cook in a pan with vegetable broth (save 2/3 cup for later use), until they are soft (but not soggy).
Drain the vegetables and set aside. Make the creamy filling by combining margarine, flour, 2/3 cup vegetable stock, wine, and non-dairy milk. Heat ans stir until thickened. Pour over veggies and mix.
Make the mashed potatoes to your liking. I used some almond milk, garlic, and fresh chives.
Put the veggie mixture in a baking dish. Spoon the mashed potatoes over the top of the veggies.
Cook at 375 for 30-35, until golden.