Ingredients:
Potatoes
1 1/2 pounds potatoes
1/4 cup thick non-dairy milk or cream
2 ounces vegan butter or margerine
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 Tbs chopped parsley
Pie filling:
2 tablespoons vegetable oil
1 cup chopped onion
2 carrots, sliced or chopped (I used rainbow carrots which is why they look purple in the photo)
3 cloves garlic, minced
1 340g pkg of Vegie Ground Round (vegie ground “beef”) OR cooked or canned lentils OR crumbled firm tofu (I find the consistancy best if you freeze and thaw it before crumbling)
That up there was your 3 ways. 😉
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup vegetable broth
1 teaspoon Vegan Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1 cup chopped green cabbage
Note: If your health food store doesn’t carry vegan Worcestershire sauce, Martha Stewart has a recipe for it here: www.marthastewart.com/258132/homemade-vegan-worcestershire-sauce
Method:
Peel the potatoes if you like them peeled (I prefer not to. I’m a fan of more rustic mashed potatoes) and cut into (aprox) 1/2-inch cubes. Place in a medium sized pot and cover with cold water. Bring to a boil on high heat. Once boiling, bring heat down to a simmer and cook until tender and easily crushed with a fork, approximately 10 to 15 minutes. Drain the potatoes and then return to the pot. Mash the potatoes and then add the milk, butter, salt and pepper, and parsley and continue to mash until smooth.
Filling can be prepared while potatoes are simmering.
Preheat the oven to 375 degrees F.
Warm 1 Tbsp of the vegetable oil in a saute pan and set over medium high heat. Add half a cup of the onion, and both the carrots and saute just until they begin to turn translucent, approximately 3 minutes. Add cabbage, and combine well. Continue to cook until the cabbage becomes tender. Add the corn, combine, and set aside in a bowl.
Warm 1 Tbsp of vegetable oil in the same pan you just used for your vegetables. Saute the other half of your onion, with your celery and garlic, util tender, about 2-3 minutes. Add the veggie “beef”, lentils or tofu, salt and pepper and cook until browned, approximately 3 minutes.
Add the vegetable broth, Worcestershire, rosemary, thyme, and stir to combine.
Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Remove from heat.
In an 11 by 7-inch glass baking dish, spread your “beef”/lentil/tofu mixture. Top with your vegetables. Top that with the mashed potatoes.
Place on the middle rack of the oven and bake for 25 minutes or just until filling is bubbling, and the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
