1

Gather ingredients. Preheat broiler to "Hi"

2

Peel potatoes and cut into large pieces.

3

Place potatoes and garlic cloves into a large pot and cover with water. Cover with a lid, bring to a boil, then reduce to a simmer. Cook until potatoes are tender, about 10 minutes.

4

While potatoes cook, prep your carrots, onion, and celery: peel and dice into 1/4 inch pieces.

5

Heat a wide pan over medium-high heat.

6

Add diced veggies, cover, and let brown for about 3-4 minutes

7

When onions are starting to brown, add the tomato paste, rosemary, and sage. Stir well to combine, cover, and cook 1-2 minutes, until tomato paste darkens.

8

Add the brown rice flour and stir well to coat all of the veggies. Cook until flour is no longer white, just another minute or 2.

9

Before the flour burns, add 2 cups of water (or vegetable stock). Use a wooden spoon to scrape up any bits from the bottom of the pan.

10

Partially cover and simmer for about 10 minutes.

11

Check to make sure your carrots are tender, but not mushy. Remove the lid to cook off excess liquid. Simmer until thick and stew-like. Turn off heat when you reach this point.

12

When potatoes are done, check that they can easily slide off a paring knife.

13

Drain the potatoes.

14

Return back to your hot pot. Add the almond milk, salt, pepper, nutritional yeast, garlic powder, and chives.

15

Use a potato masher to mash well.

16

Pour stew mixture into 4 individual pie tins (or use one larger tin for sharing)

17

Spread Garlic Chive Mashed Potatoes over the stew mix.

18

Place under the "Hi" broiler for just 4-5 minutes, until golden on top.

19

Serve with a big hug.