Creamy mashed potatoes, whipped smooth and studded with fresh herbs, form the golden, ridged topping on this comforting bake. Underneath, a savory, herb-flecked filling comes together with tender carrots, celery, and scallions, simmered in a rich broth-based gravy brightened with tomato paste, thyme, and rosemary. Garlic-infused oil brings a warm, aromatic backbone to the whole dish, while a splash of tamari deepens the gravy with a savory, umami edge. Baked until the potato peaks turn deep gold and the filling bubbles at the edges, this is the kind of dish that fills the kitchen with an irresistible aroma. It's a hearty, vegetable-forward take on a classic comfort food, and it holds up beautifully as a solid pick for a Mediterranean diet-friendly table. Every bite delivers layers of texture ā silky potato, tender vegetables, and a deeply savory gravy ā making it a satisfying centerpiece for a weeknight dinner or a cozy weekend meal.
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Preheat the oven to 400Ā°F (205Ā°C). Place the potato chunks in a large saucepan, cover with cold salted water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 15ā18 minutes. Drain well.
Return the drained potatoes to the saucepan over low heat for 1 minute, shaking the pan, until any surface moisture has evaporated. Remove from heat. Add the butter and mash until smooth, then stir in the milk, 1/2 tsp salt, and 1/4 tsp black pepper until the mash is creamy and holds its shape. Set aside.
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