1 (1.5 lb) bag Steamables whole golden potatoes, or 1.5 lbs any potato you want to use
1/2 cup coconut milk heavy creamer
2 tablespoons vegan butter (such as Earth Balance)
1-2 teaspoons sea salt, divided
1 tablespoon olive oil
1 8oz package sliced white mushrooms
1 8oz package sliced baby bella mushrooms
1 4oz package whole baby button mushrooms
1-2 teaspoons freshly ground black pepper, divided
1 cup chopped onion
1 cup frozen diced carrots
1 tablespoon tomato paste
1/3 cup red wine (I recommend a heavier bold black pepper finish cabernet)
2 tablespoons whole wheat flour
2 cups vegetable broth
1 cup frozen peas
1 1/2 tablespoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
Preheat broiler to high.
Microwave package of Steamables potatoes according to package directions; let sit for a few minutes after.
While potatoes cook, heat a large pot over medium-high heat. Add oil to pan; swirl to coat. Add all mushrooms to pan; Sprinkle mushrooms with remaining 1 teaspoon salt and pepper, sauté 4 minutes, stirring occasionally. Add onion to pan, and sauté for 4 minutes, stirring occasionally.
Stir tomato paste into onions in pan; cook 1 minute, stirring frequently. Add wine; cook 2 minutes or until liquid almost evaporates. Add flour; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Stir in carrots, peas, and herbs. Bring to a boil; cook 4 minutes or until slightly thick, stirring occasionally. Remove from heat.
Dump potatoes into large bowl, add coconut milk, butter and salt to taste. Mash and stir to desired consistency.
Spoon mushroom mixture into a glass 8×8 square casserole dish; top with mashed potato mixture. Do a light sprinkling of salt and black pepper on top of potatoes. Broil 4 minutes or until lightly browned on top.