Ingredients
6 garlic cloves1/4 teaspoon olive oil1-1/2 pounds potatoes, peeled and cubed3 tablespoons vegetable broth1/4 teaspoon salt1/8 teaspoon pepperFILLING:1 medium onion, chopped1 tablespoon olive oil2 garlic cloves, minced1 pound sliced baby portobello mushrooms8 ounces frozen vegetarian meat crumbles2 medium carrots, sliced2 celery ribs, chopped3/4 cup vegetable broth, divided2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed1 tablespoon reduced-sodium soy sauce1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons all-purpose flour1 cup frozen peas
Preparation
Preheat oven to 425°. Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake 15-20 minutes. Cool for 10-15 minutes.
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender; drain. Mash potatoes with broth, salt and pepper; squeeze softened garlic into potatoes and mix well.
In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in mushrooms, meat crumbles, carrots and celery; cook and stir 5 minutes. Add 1/2 cup broth, rosemary, soy sauce, salt and pepper; cover and cook 10 minutes.
Combine flour and remaining broth until smooth. Gradually stir into pan. Bring to a boil; cook and stir 1 minute or until thickened. Stir in peas.
Preheat oven to 350°. Transfer vegetable mixture to an 8-in. square baking dish coated with cooking spray; cover with potato mixture. Bake, uncovered, 30-35 minutes or until heated through.
