Cut potatoes into halves or quarters. Place in a large pot. Preheat oven to 405. Add mushrooms and cook until tender. Add tomato paste and cook again.

Take a large pot, heat oil over medium. Cook onions and mushrooms for 8-10 minutes, then add carrots, parsnips, garlic, celery and thyme, stirring for 10 mins until carrots and mushrooms give off their liquid.

Simmer on med-low heat until carrots and parsnips are perfectly tender. Then add peas and white beans.

Get 4 tablespoons of flour and sprinkle the veggies. Stir it for about 3 minutes letting the flour cook.

Spoon the creamy mashed potatoes over and drizzle the top with a little truffle oil or vegan butter.

Place baking dish on a sheet-pan to catch the drippings in a preheated 400F oven and bake until golden for about 20-25 minutes.

Garnish with fresh parsley and thyme. Serve!