Although this is easy...it is a few ingredients to put together

INSTANT POT

PIE PAN/DISH

6 Yukon Gold Potatoes Diced into 1" to 1 1/2" cubes

1 Cup Vegetable Stock/Broth

2 Tbs of PlantBased Butter (if desired - more for desired consistency if needed)

1/4 Cup Almond Milk (or more for desired consistency)

1 Tsp Salt and Pepper

1 Tsp Garlic Powder

1/4 Sweet Onion Medium to Large (very finely diced)

Paprika (to desired dusting)

3/4 Sweet Onion Medium to Large (very finely diced)

5 baby carrots or 1 large carrot sliced finely

2 cloves garlic finely minced

4 Tbs Red Wine Vinegar

1/2 Tsp of Seasoning Salt

4-10 Tbs of water (add as needed)

1 bag of frozen mixed veggies (green beans, corn, peas)

3/4lb substitute of Ground meat (soy crumbles or the like...also use 16oz of riced cauliflower in a bag for more good protein)

2 Tbs of Chickpea Flour (any flour will do if desired)

Preheat the oven to 400 degrees

Wash, Peel and Cut the Potatoes to size and place into the Instant Pot.

STEP 2:

STEP 2a:

If you fix less potatoes use a little less broth...more then use more broth...you get the idea.

Step 3:

Add 1/4 of the finely diced onion to the middle of the potatoes in the Instant Pot.

Step 4:

Turn the instant pot to pressurized cook for 6 to 7min on manual mode.

Step 5:

It will take the pot 10min or so to pressurize and then the clock will count down from the selected time.

Step 6:

Once the timer is down to zero quick release the pressure.

Step 7:

Once the pressure is released from pot safely open the lid and add the milk and broth and use a potato masher and/or a mixer to mix the potatoes until desired consistency.  You can make a little more creamy...but you don't want them too thin.

Add the 3/4 of the Finely diced onion to a grilling pan along with the cut up carrot and minced garlic and seasoning salt.  Saute in red-wine vinegar and water until very tender and slightly brown.  (add water if it gets too dry to saute' a slight bit at a time)

 

Step 2:

Once the mixture is brown and tender add the meat mixture until cooked for 5min or so in with the saute. (you may have to add a little water to get the crumbles moving if you're using a meat substitute or riced cauliflower that hasn't been pre-cooked but just a little at a time.)

 

Step 3:

Add the Tomato Paste, the Worcestershire, Flour and 1 Cup of broth and the Rosemary to the meat mixture and mix in cooking for another 5min or so until thickening well.

Step 4:

Add the frozen veggie medley to the pan and mix in until the frozen veggies just start to tender up a little and are mixed in well.

Step 5:

Let sit for 2-3min

IMPORTANT NOTES:

1. Obviously you can do the potatoes without an instant pot...using most of the the same stuff.

a. crockpot use the same ingredients but let cook on high for 1hr and low for 2 more then mash up.

b. pan...bring potatoes only to a boil until fork tender all the way through then drain...finally place back into pan and use 1/8cup or less of broth, the milk and butter to mix the mashed potatoes...use all ingredients to desired fluffiness.