4 russet baked potatoes peeled and cooked
2 teaspoons olive oil
4 cloves garlic, chopped
1 medium onion, chopped
1 cup of vegetable broth
3/4 cup milk
1 head broccoli, chopped or grated, stems
2 carrots, chopped or grated
2 celery ribs, chopped
1 teaspoon cornstarch plus 1 teaspoon flour
Mash cooked potatoes with as much milk as you need to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder.Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, and celery and cook until veggies start to wilt.Add the broth and milk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat.
Oil the a 8"x8" baking dish and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.