-
1
In a large saute pan, over medium heat, cook mushrooms in olive oil for 5 minutes. Add 3 T red wine and continue to cook until browned and wine is absorbed. Remove mushrooms, set aside.
-
2
Wash and peel the potatoes. Fill pot with water, salt and bring to a boil for 20 minutes or fork tender.
-
3
Add more olive oil to pan, add diced onions and cook 5-8 minutes. Push to one side and add frozen veggie mix to other side of pan. Cook until veggies are hot all the way thru. Stir to combine.
-
4
Add mushrooms back into the pan. Add veggie stock, thyme, tomato paste, chickpeas, 1/2 cup red wine and flour. Bring to a low simmer, let cook until the sauce has thickened.
-
5
Preheat oven to 400 degrees.
-
6
Remove veggies from heat and place into a large casserole dish.
-
7
Drain potatoes, add buttermilk, sour cream, garlic powder, salt and pepper. Mash until creamy.
-
8
Spread the mashed potatoes over the veggies. Add an extra sprinkle of thyme over the top.
-
9
Bake for 15 minutes. Add shredded cheese and bake another 15-20 minutes until browned and bubbly.
-
10
Let sit for 5 minutes to set up, serve and enjoy!
-
11
Optional - sprinkle parsley or green onions over the top.
