1.
Heat oven to 170℃ / 340℉.
2.
Heat the oil in a shallow casserole dish and brown the mushrooms with a little bit of salt until golden brown; for faster results, do it in batches.
3.
Fry the chopped onions until brown, add the garlic, stir for 40 secs more. Add the carrots, sprinkle the plain flour, allow to cook for a couple of minutes, shake over 2 tsp of vegan Worcestershire sauce, salt, pepper, oregano and smoked paprika, pour in the vegetable broth, the fresh thyme, the 2 bay leaves and the browned mushrooms, bring it to a boil then let it simmer for a few minutes more, then turn off the heat.
4.
Sprinkle the plain flour, allow to cook for a couple of minutes, shake over 2 tsp of vegan Worcestershire sauce, salt, pepper, oregano and smoked paprika, pour in the vegetable broth, the fresh thyme, the 2 bay leaves and the browned mushrooms, bring it to a boil then let it simmer for a few minutes more, then turn off the heat.
5.
Transfer the stew to a baking dish, arrange the sliced potatoes on top of the stew by overlapping them, then drizzle with a little vegan melted butter. Sprinkle some salt on top of the potatoes.
6.
Cover with aluminum foil then place in the oven for about 1½ hrs until the potatoes are cooked.
7.
Remove the lid or the aluminum foil, brush the potatoes with a little more vegan butter, then finish under the grill for 5-8 mins or until the potatoes are golden brown.
