Plant-Based Pot Pie

SERVES: 6 portions

RECIPE TIME: 60-90 Minutes

What you need:

  • 4 lbs Potato, Peeled and Chopped
  • 6 Tbsp Butter
  • 2 Cup Milk
  • 1 Tbsp Veggie Oil
  • ½ Cup Diced Onion
  • 1 Tbsp Minced Garlic
  • ¼ Cup Whole Wheat Flour
  • 1 Cup Veggie Stock
  • 2 lbs Veggie Ground Round
  • ½ Cup Diced Carrot
  • ½ Cup Pea
  • ½ Cup Diced Celery

What to do:

  1. Make sure you wash your hands before you begin.
  2. Preheat oven to 350F.
  3. Cover potatoes with water in a large pot and bring to a boil. Cook until tender, about 10 minutes. Drain and add butter and 1 cup of milk (1/2 of the milk) while mashing. Set aside.
  4. Heat oil in pan; add onions and garlic and cook until well browned. Add flour, veggie stock and remaining 1 cup milk. Slowly stirring in veggie stock and milk until sauce thickens.
  5. Add veggie ground round, carrots, peas, and celery. Mix gently.
  6. Spread mixture on bottom of baking dish. Spread layer of mashed potatoes on top.
  7. Bake for 30- 45 minutes or until golden brown.