Harvest Pie

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Recipe submitted by Ina

Harvest Pie

Ingredients (use vegan versions):

3 large potatoes
1 sweet potato (or yam)
2 tablespoon soy milk (maybe more, maybe less)
1 tablespoon soy margarine
1 1/2 cups of stock (see gravy recipe below)
2 cups of assorted fresh veggies
spices (basil,
salt and pepper to taste

Directions:

Basically, this is a pie with no crust and a mashed potato topping.

Preheat oven to 375 degrees (F)

Cook and mash potatoes adding soy milk and soy margarine to make it creamy and salt and pepper to taste. I also like to add lots of garlic!

I usually make the gravy by boiling 1 1/2 cups of water and adding 3 veggie bouillion cubes and boil again for 10 minutes uncovered (this makes it thick and gravy like). But you can use any other gravy recipe.

Chop and clean the veggies (I like to use carrots, broccoli, asparagus, snow peas, corn, and peas)

Put chopped veggies in a round shallow backing dish (I like to use a ceramic type, I find it cooks better than metal). Pour gravy mixture on top and spread mashed potatoes so that all the veggies are covered by a mashed potato cap. Bake for 20 to 30 minutes (or until the top of the mashed potato becomes crisp and golden). Cool and serve.

Serves: 4

Preparation time: 1 hour

This was scrumptious, good substitute for shepherds pie. I used just one vegetable bouillon cube to reduce the salt and thickened with corn starch. I put seasonings on potatoes and this worked fine as well.

Archived comment by: michelle

Try adding some kidney beans and lentils to this as well to give it that extra boost!!

Archived comment by: ruth

I made this today. For my veggies, I used an onion, a stalk of celery, two cups of frozen veggie medly (corn, carrots, peas, lima beans and green beans), and I added half a can of black beans (drained & rinsed). For my gravy, I used 1 cup of soymilk, thickened with a half a cup of flour, and seasoned with a vegetable boullion cube, some parsley and a slash of soy sauce. The finishe'd pie was okay, but I felt it could use something extra to make it fantastic. Suggestions, anyone? Anyways it wasn't a bad recipe, and I'll likely keep tinkering with it.

Archived comment by: katica