PREPARATION

• Starting with cold water, boil the potatoes with 4 cloves of garlic, 2 bay leaves and 2 generous pinches of salt;
• Cook for 15 minutes, or until tender; Drain and discard the bay leaves.
• In the pot they were cooked in, mash the potatoes with 1 tablespoon of olive oil and the milk. Season to taste with salt and white pepper.
• Preheat the oven to 375.
• Heat a large Dutch oven over medium heat.
• Add 1 tablespoon of oil and allow to heat up before adding the onion.
• Cook for 5 minutes and add the carrots. Cook both for another 10 minutes, until soft.
• Add the mushrooms, thyme, remaining garlic and a pinch of salt, cooking for about 3-5 minutes.
• Sprinkle the tapioca starch, onion powder smoked paprika and (optional) chili flakes over the mixture and stir until incorporated.
• Add the stock, wine, aminos and Worcestershire sauce, stirring constantly to absorb the starch, bring to a boil and cook until sauce thickens.
• Add the frozen peas, stirring to combine.
• Top with mashed potatoes, drizzle with oil and bake for 20 minutes.
• Broil for 5 minutes, or until the top is browned.
• Garnish with cracker crumbs before serving, for that added crunch!
  Top with Original, Herb or REAL Thin Sea Salt Crumbs.