We’re going to get our mashed potato topping started. I said up above to peel your potatoes but feel free to leave the peels on if you don’t mind a little rustic flair to the dish.

We’re going to get our mashed potato topping started. I said up above to peel your potatoes but feel free to leave the peels on if you don’t mind a little rustic flair to the dish.

Whether you’re using an instant pot or a stovetop place the potatoes into your cooking vessel and cover with water. Add a little sea salt.

If using the instant pot cook for 10 minutes on manual and then use the quick release method. If using a stovetop then boil the potatoes until softened - about 15-20 minutes depending on the sized of your potato chunks.

While that’s happening we’ll make some cashew cream. If you want to reduce the fat/calories in this dish you can leave this step out - but it’s delicious! Add your soaked cashews and vegetable stock into a high speed blender along with your roasted garlic, if using. Blend it on high speed and let it do it’s thing for about a minute until the mixture is nice and creamy. The calorie information below includes the cashew cream.

Once the potatoes are cooked, drain the excess liquid and return the potatoes to the original cooking vessel and mash them up along with the cashew cream, if using. If you’re not using the cashew cream just use the ¾ cup vegetable stock.

Take your walnuts and toss into a food processor. Pulse them until they’re nice and crumbly. Add in the riced cauliflower and mushrooms and continue to pulse until it’s nicely mixed together.

Pre-heat your oven to 400 F.

Warm up a pan on the stove and water sauté an onion until translucent. Pour in your walnut/cauliflower/mushroom mixture and stir to mix in with the onions. Add in all of the sauces and spices on top and stir in and continue to cook for 15-20 minutes over medium heat.

Lightly grease a 9x13” 2 quart casserole dish.

Transfer the “meat” mixture from the pan until the bottom of the casserole dish and spread out evenly.

Sprinkle the corn and peas evenly over the top of the mixture so it’s nicely spread out. Doesn’t matter if they’re fresh or frozen - they’ll cook inside the oven.

Now take your mashed potatoes and spread them out evenly over the top of the veggies. Feel free to get fancy with a fork or other device to add texture to the mash.

Bake for 25 minutes until bubbling on the sides. If you want to give the potatoes a golden brown touch then broil for 2 minutes or so.

Remove from the onion and garnish with fresh thyme if desired! Scoop out, serve, and smash it into your face!