For the Potatoes

• 4 medium white or Yukon Gold potatoes (about 2 pounds), peeled and cut into small chunks* (see note below)
• 1 teaspoon fine sea salt
• 1/2 cup unsweetened unflavored oat or cashew milk, warmed
• 2 tablespoons extra virgin olive oil or vegan butter

For the Tempeh Filling

• 3 tablespoons extra virgin olive oil, divided
• 8 ounces cremini mushrooms, sliced
• One 8-ounce package tempeh, crumbled
• 1 medium yellow onion, diced
• 1 large or 2 medium carrots, peeled and diced
• 1 large or 2 small celery stalks, diced
• 3 large garlic cloves, minced
• 1 teaspoon Herbes de Provence (or another hardy dried herb, like thyme, rosemary, or oregano)
• Freshly ground black pepper, to taste
• 2 tablespoons tomato paste
• 1 cup dry red wine*
• 1 cup mushroom or vegetable broth (low-sodium, if possible)
• 1 cup frozen shelled peas