• Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender. Drain, mash, and add to a large bowl. Set aside.
• Heat a large pot over medium-high heat, add the olive oil and butter, allow to bubble.
• Slice the mushrooms and dice the yellow onions.
• Add to the pot, stirring frequently, and allow the water from the mushrooms to cook off. Cook for about 5-10 minutes, until golden.
• Finely chop or mince the fresh garlic and add it to the pot along with the salt, pepper, minced onion, sage, and chili flakes.
• Cook for another 5 – 10 minutes until the mixture is golden and very fragrant.
• Drain and rinse the white kidney beans and add to the pot. Cook for another 5 – 10 minutes to cook + allow the flavor to intensify.
• Transfer to the 12-inch round casserole dish and spread evenly. Set aside and allow to cool. 

Preheat the oven to 400F.

• In the meantime, prepare the mashed potato topping.
• Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender.
• Drain, mash, and add to a large bowl. Set aside.
• Add the butter, milk, and salt to the potatoes.
• Using a hand mixer, whisk until smooth.
• Prepare a 16in a piping bag with the largest round tip you can find. 
• Add the mashed potatoes to fill the bag just over halfway. 
• Hover the tip about 1-2cm over the pot pie filling, on the inside edge of the casserole dish. 
• Squeeze the piping bag firmly, pressing slightly onto the pot pie filling- creating a 3/4 – 1-inch sized (in diameter) teardrop. 
• Bake for 25 – 30 minutes, until the potatoes are slightly golden. 
• Serve immediately with Vegan Mushroom Gravy.