Ingredients:

For the mashed potatoes

• 3 lb. potatoes (I used a bag of organic red potatoes), peeled and chopped
• 2 tbsp Earth Balance, or equivalent
• 1/3 cup + 2 tbsp non-dairy milk (I used soy)
• 1 tsp kosher salt, or to taste
• Freshly ground black pepper, to taste
• 1/2 tsp garlic powder

For the vegetable filling

• 2 tbsp extra virgin olive oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 medium carrots, peeled & small dice
• 2 parsnips (or other root vegetable), peeled & small dice
• 4 celery stalks, small dice
• 1 cup, full sodium vegetable broth (or more as needed)
• 1/4 cup red wine (or more broth)
• 2 tsp dried thyme
• 1/2 tsp Italian seasoning
• 1/2-3/4 tsp kosher salt, to taste + black pepper
• 3 tbsp flour (I used whole wheat)