Add the diced onion, celery and carrot to a large pot and sauté for about 5 minutes until softened. Next add in the shredded eggplant and garlic and cook for an additional 5 minutes.

Add in the rest of the filling ingredients and simmer for about 5-10 minutes until the flour has helped to thicken the filling. You don't want it to be runny! If it is too runny, add another tablespoon of flour.

Pour into a large casserole dish and set aside.

Follow the instructions on the Idahoan Potato box. Boil the water, butter and salt first. Then turn off the heat and add in the milk and potatoes. Mix until set.

The only thing I changed was a cut the amount of butter and used almond milk instead of regular milk. If you don't want to use instant potatoes, you can of course make your own mashed potatoes for this recipe. 

Once the potatoes are done, spoon the potatoes over the filling mixture and spread it out evenly. Pop it in a 425 degree oven for about 25 minutes until the top is set and golden brown.