• Step 1

  Add rutabagas and potatoes to large stockpot; cover with water. Add pinch of salt; bring to boil on HIGH.

• Step 2

  Reduce heat; simmer 15-20 min until veggies are very soft. Drain thoroughly (reserve about 1/2 cup of cooking water; set aside).

• Step 3

  Return rutabagas and potatoes to stockpot. Add buttery sticks, salt, and pepper. Mash thoroughly with a potato masher or electric mixer, adding reserved cooking water if needed, until desired consistency is reached. Set aside.

• Step 4

  Preheat oven to 350 degrees. Trim leek roots and dark green ends; discard. Slice leek in half lengthwise; cut into 1/8-inch dice. Add to bowl of cold water; stir leeks to loosen any dirt. Remove with slotted spoon; drain.

• Step 5

  Heat 2 Tbsp olive oil in large frying pan on MED-HIGH. Add mushrooms; cook, 10-15 min, until lightly browned and dry. Season with salt and pepper. Remove from pan; set aside.

• Step 6

  Reduce temperature to MED. Heat 2 Tbsp olive oil in pan; add onions, garlic, and leek. Cook, stirring occasionally, 5-8 min, until onions start to brown and veggies are soft.

• Step 7

  Add crumbled tempeh to pan with onion-garlic mixture. Reduce heat to MED-LOW; add remaining olive oil. Cook, stirring often, 15-20 min, until tempeh starts to brown. Add thyme; season with salt and pepper. Add 2 Tbsp of water to pan, stir to remove any browned bits from bottom of pan. Add mushrooms to pan with onion-tempeh mixture; stir to combine.

• Step 8

  Transfer mixture from pan into 9x13-inch baking dish. Spread to smooth layer on bottom of dish. Spread Rutabaga Mashed Potatoes over tempeh mixture in dish; drizzle with olive oil. Bake, about 40 min, until piping hot. Remove from the oven; let set 15 min before serving.

Dish can be assembled the day before serving. Store in refrigerator covered. Add 20 min to total bake time.

Note: When servings & ingredients are modified, nutrition & directions may vary.