Saturday, April 16, 2011

Vegan Meat and Potato Pie Recipe

Day 106.

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)
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.

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?

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

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