4 Servings 35 min Cook
3 Potato large (3" to 4-1/4" dia) Potato
1/4 Cup Almond Milk
2 Tbsp Olive Oil
1 Tsp Sea Salt
1 Dash Pepper
1 Tbsp Olive Oil
1 Large Onions
2 Cloves, minced Garlic
2 Large (7-1/4" to 8-/1/2" long) Carrots
2 Stalk, medium (7-1/2" - 8" long) Celery
1 Cup sliced Mushrooms
1 1/2 Cup Vegetable Broth
2 Tbsp Soy Sauce
1 Tbsp Cornstarch
2 Tbsp Water
2 Cup Kidney Beans
1/2 Cup 1/2" pieces Green Beans
1 Ear, large (7-3/4" to 9" long) yields Corn
6 Spear, medium (5-1/4" to 7" long) Asparagus
1 1/2 Tsp, ground Thyme
2 Tsp Rosemary
1/4 Tsp Sage
3 Tsp Salt
2 Tsp Pepper
2 Cup Spinach
Cut potatoes into 1 inch cubes.
Add potatoes to a large pot and cover with water.
Bring to a boil and simmer until potatoes are tender, about 15 minutes.
Drain potatoes, add milk and oil, mash and stir until desired consistency.
Add salt and freshly ground pepper to taste and set aside in a warm place.
Combine cornstarch and 2 tbsp water; set aside.
In a cast iron skillet, heat oil over medium-high, add onions and sauté for 5 minutes.
Add garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.
Turn heat to medium, add the vegetable broth, soy sauce, corn starch mixture, kidney beans, green beans, corn, asparagus, and herbs; simmer for 10 to 15 minutes, until all vegetables are tender.
Season with salt and pepper to taste.
Add the spinach and stir until it wilts.
Spoon the potatoes evenly over the top of the filling and add a few sprigs of thyme or paprika for color, if desired.
Place the skillet under the broiler for a minute or two to let the potatoes brown if you like.
Let set a few minutes and serve warm.
Sauce will thicken upon standing if it isn’t thick already.