St. Patrick’s Day is upon us which means there’s no better time to make this deliciously comforting meal!

Be sure to watch my video for more tips and fun!

Ingredients:

• 4 russet potatoes, peeled and cubed
• 6 cloves garlic (4 whole, 2 minced)
• 1/2 cup vegan sour cream (I prefer WayFare)
• 4 tbsp vegan butter
• 1 cup vegan beefless broth
• 1/4 cup oat milk
• 2 onions, chopped
• 1 tsp sugar
• 1 pkg impossible ground
• 1 bag of frozen peas and carrots
• 2 tbsp tomato paste
• 1 tbsp flour
• 12 oz can of Guinness
• Salt and pepper

Directions:

• In a large pot, add the potatoes, the 4 whole cloves of garlic and salt, cover with water and boil until fork tender (about 15-20mins)
• Strain potatoes and garlic then add to a bowl. Add the vegan sour cream, vegan butter, oat milk, 1/2 cup of the beefless broth and about 1/2 tsp each of salt and pepper. Mix with a hand mixer until smooth but don’t over beat it. Cover and set aside
• In a cast iron, heat some vegetable oil and then add the onions to sauté down. Once they start browning, add the sugar and let caramelize an extra couple minutes
• Add the impossible and cook until browned and then add the frozen peas and carrots and the 2 minced garlic cloves
• After a few minutes, add the tomato paste and flour and stir for just another minute and then add the Guinness and let boil for a few minutes
• Add the remaining 1/2 cup beefless broth and salt and pepper and reduce until it forms a thick gravy type mixture
• Add mashed potatoes on top and spread around, then bake in a 375°F oven for about 20-25 minutes
• Enjoy!