Inspired by vegkitchen.com
Ingredients
for 5 servings
Filling
- 1 tablespoon vegetable oil
- 2 tablespoons garlic, minced
- 1 onion, diced
- 3 stalks celery, chopped
- 2 carrots, sliced
- 2 cups mushrooms (150 g), sliced
- 1 cup corn (175 g)
- ¼ cup fresh parsley (5 g), chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 cups vegetable broth (470 mL)
- 1 tablespoon flour
Potato Topping
- 4 potatoes, peeled and chopped
- 1 tablespoon vegan butter
- ½ cup soy milk (120 mL), or nut milk
- 1 teaspoon salt
- 1 teaspoon pepper
Nutrition Info
- Calories 555
- Fat 31g
- Carbs 61g
- Fiber 5g
- Sugar 12g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Preheat oven to 220ºC (425ºF).
- In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften.
- Add celery and carrots, stir until onions are translucent.
- Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.
- Add veggie stock in half-cup (120 ml) increments, allowing it to come to a simmer before adding more.
- Add flour, then mix. Continue mixing until the mixture thickens.
- Once thick, remove from heat and pour into a pie dish.
- Add potatoes to a large pot and cover with lightly salted water. Set over medium-high heat and bring to a boil. Cook until potatoes have softened and are fork-tender.
- Remove from heat and drain.
- Mash potatoes then add butter, milk, salt, and pepper.
- Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.
- Optional: Using a butter knife or a long, thin spatula. press into potato surface every inch (2 ½cm) to create a beautiful, undulating presentation.
- Bake pie for 20-25 minutes.
- Allow to cool for five minutes then serve.
- Enjoy!
Inspired by vegkitchen.com