Hello everyone! I am excited to share this recipe with you all. In the past, I’ve made a different version of this pie which was made with sweet potatoes instead of russet potatoes. I wanted to go with a more traditional version that reminded me much of my childhood. This meal is great for family dinners, the holidays, or pretty much any occasion, so why not give it a go!
- If you do not want to use the beyond meat crumbles you can replace them with lentils or even more vegetables!
- If you want this to be completely low fat, feel free to leave out the Earth Balance butter. You might need a splash more Almond milk but the potatoes will be just fine!
- You don’t have to peel the potatoes if you prefer the skin, personally I do not like the skin in my mashed potatoes.
- 1/2 bag of beyond meat crumbles
- 1 16oz bag of frozen mixed vegetables
- 1/4 cup water
- 1 8oz can of tomato sauce
- handful of mushrooms (washed & chopped)
- 1 tsp paprika
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 1 tsp salt
- black pepper to taste
For the mashed potatoes:
- 5 medium sized russet potatoes
- 1 tbsp Earth Balance Butter (optional)
- 1/4 cup nutritional yeast
- 1 cup unsweetened almond milk
- Boil the potatoes for about 10-15 minutes or until they are soft. Drain and set aside.
- On medium heat, in a large nonstick pan, cook the beyond meat crumbles for about 10 minutes.
- Add in the vegetables and mushrooms, cook for another 2-5 minutes.
- Lower the heat, stir in the 1/4 cup water, tomato sauce, and all of the spices. Cook for an additional 2-3 minutes.
- To make the mashed potatoes just mash them, add the rest of the ingredients and mash again. (Note: If you are good at multitasking you can make these while everything else is cooking.)
- Put the filling in a casserole dish. Top with the mashed potatoes. If you’d like you can sprinkle the top with nutritional yeast.
- Preheat oven to 400°F. Bake the pie for about 20-25 minutes until golden brown.