Vegan Meat and Potato Pie
Mmm…meat and potato pie. What can be wrong with that? Well, the meat of course. Hah! But seriously, I love all stews and pies that involve potatoes and veggies. So let’s make a veggie “beef” version. This one comes from Kate @ Stolen Moments Cooking, so it’s bound to be fabulous.
Meat & Potato Pie
Adapted from Meat & Potato Pie.
1 lb. equivalent (about 2 C) ground beef substitute
1 onion, diced
1 1/2 – 2 lbs. potatoes, diced
3 carrots, peeled and sliced
1 tsp. salt
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. black pepper
1/4 C flour
1 3/4 C “beef” stock (I use veggie broth + 1 Tbsp. nutritional yeast (like this))
Pie crust for double crust 9 inch pie
Place ground “beef,” onions (I subbed green onions, since they were starting to get old), potatoes and carrots in a large skillet. Season with salt, garlic powder, paprika and pepper (I subbed my House seasoning and, whoops! I forgot the paprika). Cook over medium high heat until meat is fully cooked and veggies are tender.
Stir in flour and cook for 2 minutes. Pour in beef stock and bring to a boil. Cook for 5-10 minutes, until thickened.
Press half the pie crust into a 9 inch pie plate. Pour in the meat mixture.
Cover with the remaining pie crust. Cut a few slits in the top and bake at 375 degrees for 25-35 minutes, until the crust is golden brown and fully cooked. Let for 10 minutes before slicing and serving.
OMG. It’s like beef stew. In a pie. I <3 Kate; she’s now my favorite. Sorry, kids. If you like beef stew, make this now. So incredibly tasty. Everyone loved it and it smelled fantastic while baking.
What’s your favorite savory pie?