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Vegan Meat and Potato Pie Recipe

April 16, 2011 By Kristi

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Vegan Meat and Potato Pie

Day 106.

Mmm…vegan 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.

Vegan Meat and Potato Pie

Adapted from Meat & Potato Pie.

Ingredients

2 cups ground beef substitute
1 onion, diced
1 1/2 pounds potatoes, diced
3 carrots, peeled and sliced
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 cup flour (gluten-free if needed)
1 3/4 cup vegetable stock
1 tablespoon nutritional yeast
2 9-inch pie crusts

Method

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.

The Results

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?

 

Vegan Meat and Potato Pie

This post is shared with What’s for Lunch Wednesday and Muffin Tin Monday.

Yield: 8

Vegan Meat and Potato Pie

Vegan Meat and Potato Pie

When you need comfort food, look no further than this amazing vegan meat and potato pie recipe. Your whole family will love it, meat or no meat!

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 2 cups ground beef substitute
  • 1 onion, diced
  • 1 1/2 pounds potatoes, diced
  • 3 carrots, peeled and sliced
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 cup flour
  • 1 3/4 cup vegetable stock
  • 1 tablespoon nutritional yeast
  • 2 9-inch pie crusts

Instructions

  1. Place ground "beef," onions (I subbed green onions, since they were starting to get old), potatoes and carrots in a large skillet.
  2. Season with salt, garlic powder, paprika and pepper.
  3. Cook over medium high heat until meat is fully cooked and veggies are tender.
  4. Stir in flour and cook for 2 minutes.
  5. Pour in beef stock and bring to a boil.
  6. Cook for 5-10 minutes, until thickened.
  7. Press half the pie crust into a 9 inch pie plate.
  8. Pour in the meat mixture.
  9. Cover with the remaining pie crust.
  10. Cut a few slits in the top and bake at 375 degrees Fahrenheit for 25-35 minutes, until the crust is golden brown and fully cooked.
  11. Let it set for 10 minutes before slicing and serving.
© Kristi
Cuisine: American / Category: vegan

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: beef, potato, vegan, vegetarian Tagged With: pie, vegan

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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