Chop the vegetables & measure all ingredients. 

In 2 batches, melt butter in heated pan and lightly brown the mushrooms. Remove & set aside.

Melt butter and add shallots, carrots, garlic, & salt. Cook until soft (about 10 mins).

Stir in tomato paste & flour. Pour in the red wine, vegetable broth, tamari, & maple syrup.

Add back the mushrooms. Toss in thyme & bay leaves. Simmer and cook for 30-40 mins. 

Boil the potatoes. Mash with butter, almond milk, yogurt, salt & pepper. 

Remove thyme & bay leaves. Scoop mashed potatoes into a bowl and top with Bourguignon.