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1
Bring a large pot of salted water to a boil.
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2
Add potatoes and cook until tender but still firm, about 15 minutes.
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3
While the potatoes boil, use a large cast iron skillet and saute onions, carrots, celery and garlic in 2 tablespoons of butter over medium heat until they are soft.
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4
Stir in the basil, tomatoes, tomato paste, red pepper flakes, veggie crumbles, broth and Worcestershire sauce.
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5
Simmer for 10 minutes on medium low, stirring occasionally and add salt and pepper to taste.
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6
When potatoes are tender, drain and mash them with 4 tablespoons of butter, cream cheese, milk and salt to taste.
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7
Spread the green beans in an even layer on top of the vegetable/crumble mix.
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8
Next spread the mashed potatoes on top.
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9
Dot with little pats of remaining butter and sprinkle with Parmesan cheese.
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10
Bake for 15 minutes then broil for a few minutes longer until nice and deliciously golden brown!
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11
(Dont have a cast iron skillet?
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12
Just transfer mixture to a baking dish before adding green beans and potatoes and bake as directed.)
