Wednesday, January 21, 2009

Veg n' Mash Pie

This is kind of a variation on the Veggie Shepherd Pie. My family loved it!
I used what I had (we were getting down to the dregs- time to go grocery shopping!), but you can add carrots, broccoli, whatever.
This sounds long and complicated, but really everything can be going at once and it doesn't take that long.

Veg n' Mash Pie

2 tbsp coconut oil or olive oil
1/4 large onion, diced
1 yam or sweet potato, thinly sliced
1/3 cup vegetable broth
approx 2 cups frozen green beans
approx 1 1/2 cups frozen corn

6-8 large red potatoes, mostly peeled and diced
3-4 garlic cloves
Water for boiling
sea salt
approx 1/2 cup vegetable broth
2 tbsp butter or vegan margarine

approx 1 1/2 cup vegetable broth
approx 1 cup rice milk or soy milk (or a mix)
1 tbs sea salt
1-2 tsp vegan chicken base or chicken boullion
1/2 tsp garlic powder
1/2 tsp fresh ground black pepper
1 tsp bouquet garni herbs (sage, thyme, basil)
3 tbsp corn starch
1/4 cup water

Preheat oven to 375 degrees.
In large skillet heat oil over medium heat and saute onions. Add yam slices (and sliced carrots and broccoli if you are using them) and 1/3 cup vegetable broth. Cover and let simmer/steam until yams are mostly soft. Add corn and green beans just long enough to defrost and heat them. While your yams are steaming, bring a large pot of water to boil. Add potatoes, garlic cloves (smashed a bit) and salt. Boil until potatoes are soft. Drain out water. Add broth, milk, butter and salt to potatoes in the pot and mash them well.
For the gravy:
In a small pot, place vegetable broth and rice/soy milk and and seasonings. Bring to a low boil. In a small jar or cup with lid, place 1/4 cup water and cornstarch and shake it up. Whisk in to boiling liquids, turn down heat to low and simmer for approximately 5 minutes.

Put it all together:
In baking dish place sauteed/steamed veggies, cover them with gravy and spread mashed potatoes to cover the top. Place in oven for 20 minutes. Remove from oven, let cool a bit and ENJOY!

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