Irish Casserole

Yeah, ok, so maybe I'm not ready for summer yet... it's getting warm, but not too much for this casserole!  This is epic comfort food... adapted from Vegan Dad.

Small dice 2 yukon potatoes, and boil them until tender.  Heat a kettle, and saute 1 1/2 cups chopped carrots, 4 slices shallots, and 4 large cloves chopped garlic.  Add in 1 cup beer and 1 tbsp soy sauce. Lightly boil for 10 minutes or so, until the liquid is mostly reduced.  Stir together 1 tbsp flour and 1/3 cup nondairy milk, and add to the veggies.  Add in cooked potatoes, 2 cup cooked chickpeas, 1 tbsp ground sage, 1 tbsp thyme, 1 tbsp apple cider vinegar, 1/2 tbsp ground fennel, and a few shakes of liquid smoke.  Mix everything well, then remove from heat and add 1/4 cup chopped parsley.  Pour into a casserole dish.  Thinly slice 1 yukon gold (as thin as possible, a mandoline would be useful), and spread the slices over the casserole like a lid.  Bake at 400 for 30 minutes, until potatoes are tender.