Serves: 4–6 people
Prep time: 30 minutes
Bake time: 50–60 minutes

INGREDIENTS
¼ cup olive oil
3 garlic cloves, diced fine
1 large onion, diced (~2 cups)
2 14.5 cans diced tomatoes, unsalted
½ cup white wine
1 tsp. salt
½ tsp. ground black pepper
8 oz. brown mushrooms, cut into ½” pieces
1 cup carrots, diced to ½”
8 oz. frozen peas
3 large russet potatoes, peeled and quartered
¼ cup butter, unsalted
½ cup plain Greek yogurt
1 tsp. salt

DIRECTIONS
1. In a 3–4-quart pot, heat olive oil on medium high. Add onions and garlic, and cook until onions are translucent. Add cans of tomatoes, white wine, salt and pepper. Continue to cook uncovered on medium high until most of the liquid is gone, stirring occasionally, about 15 minutes. Reduce heat to medium, and add carrots and mushrooms. Cook uncovered for another 15 minutes, stirring occasionally. Remove from heat and stir in peas. Spread mixture into a 2½ quart dutch oven or casserole dish.

2. Fill a 2–3-quart pot with water and bring to boil. Add potatoes and boil until a knife is easily inserted into the thickest part of the potatoes, about 15–20 minutes.

3. Drain potatoes, returning them to the pot. Add butter, yogurt and salt. Using a hand mixer, blend potatoes to desired smoothness.

4. Spread mashed potatoes over the cooked vegetable mixture.  Casserole should have enough room above the potatoes to allow for the bubbling of the vegetable mixture.

5. Move to the oven and bake at 350˚F for 50 to 60 minutes until potatoes at the center of the casserole are slightly browned.  Serve immediately.

Recipe & photography by Casey Colodny @TheMindfulHapa