Preparation

Preheat the oven to 400°F. Place the potatoes in a large saucepan or stockpot and cover with a few inches of filtered water and a pinch of salt. Bring to a boil. Reduce the heat and simmer until soft enough to mash with the back of a fork (about 20 minutes). Drain off the hot water. Mash the potatoes through a food mill and add 3 tablespoons of coconut butter or olive oil, or blend in a food processor or stand mixer until smooth. Season to taste with salt and pepper. Set aside. In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add 1 cup of onions and stir occasionally for 3 to 4 minutes, or until the onions are softened. Add the tempeh and a pinch or two of sea salt, and cook, stirring occasionally, for 10 to 12 minutes, until browning nicely. Add the shoyu, thyme, and a pinch of black pepper and continue to stir and cook for another 2 to 3 minutes, until well browned. Remove from the heat, transfer to a glass casserole dish, and set aside. Pour 1/3 cup of filtered water into the skillet and return to the heat to deglaze by rubbing the good stuff off of the pan and into the cooking water with a wooden spoon or wooden spatula. Add the remaining 6 tablespoons of olive oil and the remaining 2 1/4 cups of onion. Cook for about 7 minutes, or until most of the liquid has evaporated and the onions are soft. Add the mushrooms and stir, seasoning with some salt. Cook for 8 minutes, until the mushrooms are savory and soft. Add the mushroom mixture to the browned tempeh mixture. Add the peas and carrots and stir to thoroughly mix. Dollop the mashed potatoes evenly over the vegetables and spread smooth to cover. Bake for 30 to 35 minutes, or until the mashed potatoes are golden brown. Drizzle with olive oil or cold-pressed coconut butter, if desired. Sprinkle with sea salt and pepper.