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Produce Potato Pie


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  • Mashed Potatoes:
  • 10 potatoes (Yukon gold or red are the creamiest)
  • 1 1/2 cups of soy milk
  • 1-2 Tablespoons of vegan butter (optional)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • Pie Filling:
  • 1 onion, diced
  • 4 cloves of garlic, mince
  • 2 stalks of celery, chopped
  • 2 carrots, chopped
  • 3 cups of vegetable broth
  • 1 can of pinto or other beans of your choice
  • 2 cups of green beans cut into 1 inch pieces
  • 2 cups of spinach leaves, chopped
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon ground thyme
  • 1/4 teaspoon sage
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon sea salt
  • 1 tablespoon corn starch
  • 2 tablespoons of water



Step 1

Cut the potatoes into cubes and put into a large pot of water. Cover with a lid and bring to a boil. Turn to simmer and cook until the potatoes are tender. Drain, place in a large bowl or a Stand Mixer and add spices then mix until smooth adding the milk as you go to your desired constancy. Cover the bowl with a towel to keep the heat in.

While Potatoes are cooking cut all your vegetables and then add them all to a large pan along with all the spices and vegetable broth (keeping the corn starch and water out). Bring to a boil, reduce to a good simmer and cover to cook thoroughly. When the vegetable are softened mix together the corn starch and the water and pour into the pan to thicken. Stir constantly until it is thick and remove from the heat.

Place a heaping pile of the vegetable mix on a plate and top with mashed potatoes.

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