
INGREDIENTS
- 5 cloves of garlic, minced
- 3 bay leaves
- 1/2 teaspoon sea salt
- 3 pounds Yukon gold potatoes, rinsed well
- ½ cup milk of your choice
- 2 tablespoons oil
- 1 large yellow onion, medium dice
- 1 large carrot, medium dice
- 1 pound brown mushrooms, sliced
- 1 cup frozen peas
- 2 tablespoons tapioca starch
- 1 tablespoon of fresh thyme, chopped
- 1 teaspoon smoked paprika
- ½ teaspoon red chili flakes (optional)
- 1 teaspoon onion powder
- 2 cups vegetable stock
- ½ cup red wine
- 2 teaspoons Worcestershire sauce
- 1 tablespoon liquid aminos or coconut aminos
- ½ c REAL Thin Sea Salt Crackers, Original or Classic Super Seed, pulsed into crumbs
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.

Real Thins Sea Salt
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