Really more a version of Shepherd's Pie, but with more vegetables.
About 9 potatoes, quartered
1 package sliced mushrooms
2 carrots, sliced
1 onion, chopped
2 cloves garlic, sliced
1 green bell pepper, chopped
1/2 t. basil
1/2 t. thyme
1 t. salt
1/4 t. black pepper
1 c. water
1 T. flour
1 zucchini, cut in half lengthwise and then sliced into half coins
1 c. green peas
1/2 c. vegan milk
In a Dutch oven, cover the potatoes with water and bring to a boil. Cover, reduce heat, and simmer about 20 minutes. In a large skillet, saute the mushrooms, carrots, onion, green pepper, and garlic until softened. Add the basil, thyme, salt, and pepper.
In a separate bowl, mix the water with the flour, and stir into a smooth paste. Add this mixture to the vegetables and stir until thickened. Add the zucchini and peas.
Drain potatoes and mash. Add the milk and mash some more.
Place vegetable mixture into a baking dish, and top with the mashed potatoes. Bake at 425 for 20 minutes.
The picture isn't pretty, but the taste is delicious!