Preparation

• Prepare the Vegan No-Beef Ground according to package instructions. Set aside.
• Preheat the oven to 375°F and set an oven rack in the middle position.
• Boil potatoes until soft and fork-tender, 8 to 10 minutes. Drain and add to a saucepan. Mash potatoes with sour cream, butter, half & half,
• and salt until smooth. Set the mashed potatoes aside.
• Heat a 12-in oven-proof skillet over medium heat. Add onions and carrots to 1 tbsp of olive oil and cook, stirring frequently, until softened and starting to brown, 6 to 8 minutes.
• Add garlic and cook 1 minute more. Add wine and increase the heat to high; bring to a boil, scraping any brown bits from the bottom of the pan, until the liquid is reduced by about half.
• Add flour and stir until dissolved. Add the reserved vegan ground mixture, tomato paste, Worcestershire sauce, No-Chicken Soup Base. Bring to a simmer, reduce the heat to low, and cook, until thickened, about 2 minutes.
• Stir in thyme, pepper, peas, and cook until the peas are warmed through. Taste and adjust seasoning, if necessary.
• Spread mashed potatoes evenly over the stew and all the way to the edges of the skillet. Place skillet on a baking sheet to catch any drips and bake for 30 minutes.
• Sprinkle with chives and serve.