Interior of the pie |
For Potato Topping:
- 1 bag of potatoes (10-pound bag. I used Russet potatoes) I told you, it will make more than one pie :)
- 8 Oz's. low fat cream cheese
- Vegan option: Tofutti, Follow Your Heart (both made with soy), or GO Veggie!® (made with coconut oil and soy
- 8 Oz's Buttermilk
- Vegan option: You'll have to make your own... take 1 Tbsp of lemon juice or vinegar and add it to 1-cup of soy or almond milk; Stir and let it set for 5-10 minutes
- 1/2 cup of butter or margarine (1 stick)
- Vegan option: Earth Balance Buttery Sticks
- 1 tsp salt to start. (Add more to taste)
- 1/2 tsp pepper to start. (add more to taste)
- Cheddar Cheese (optional)
- Vegan option: Daiya Cheddar Style Shreds, GO Veggie!® Cheddar Cheese Alternative, and Follow Your Heart Vegan Cheddar Cheese
For Veggie Portion:
- 2 Onions
- 1 stalk of celery
- 8 carrots
- 4 cloves of garlic (or 1 tablespoon of minced)
- 1 packet of mushrooms, about 8 Oz's (I used cremini)
- 2 cups Lentils
- 2 cups of frozen peas
- 2 cups of frozen corn
- 5 cups of vegetable broth
- 3 Tbsp tomato paste
- 1 tsp thyme
- 2 tsp Vegetarian or Vegan Worcestershire sauce (since the regular Worcestershire sauce contains anchovies)
- 3 Tbsp Olive oil (for sautéing veggies)
- Salt and pepper
For Potato Portion:
- Peel and quarter potatoes and place in large pot
- Add enough water to cover potatoes
- Add salt or other seasoning you like and boil until fork-tender (about 20-25 minutes)
- Drain water and put potatoes back into pot
- Mash potatoes with masher
- Add salt, pepper, butter/margarine (or Vegan Substitute), cream cheese (or Vegan Substitute), and buttermilk (or Vegan Substitute)
- Using a hand mixer, whip potatoes until they are nice and fluffy
- Taste and season with salt and pepper accordingly
- Cover and set aside until needed
- Prep all veggies:
- Dice onions
- Dice celery
- Peel and dice carrots (small, restaurant-style, pieces)
- Wash and chop mushrooms
- In large pot, over medium heat, add olive oil
- When oil is hot, add onions and sauté until translucent (about 5 minutes) (be sure to season the onions with salt and pepper)
- Add garlic, thyme, celery, carrots, and sauté an additional 15 minutes
- Add mushrooms, increase heat to medium-high, and sauté and additional 5 minutes
- Add lentils and broth
- Cover pot, bring to a boil, and then reduce heat to a simmer
- Simmer for 15-20 minutes until lentils are soft
- Add tomato paste and stir in well
- Add peas and corn
- Mix in well
- If the broth is still very runny, you have a few options:
- You can drain the excess broth and then add a few ladles to each pie to keep them moist This is what I did...I know: lazy 😉 )
- Drain the excess liquid; make a rue to thicken it; then add back to the veggies
If Eating Right Away:
- Preheat oven to 400°F
- Once heated, place pie in oven and bake for 15 minutes or until cheese is melted
- Remove from freezer and place pie in cold oven
- Preheat oven to 350°F
- Once oven reaches temperature, bake for 35-60 minutes, or until heated through (times can vary depending on how deep the pie plate is. At the 35-minute mark, add cheese or cheese substitute to top (optional). Continue heating until pie is heated-through and the cheese is melted.
- Preheat oven to 350°F
- Add cheese or cheese substitute to top (optional) and place thawed pie in oven and bake for 30 minutes or until heated through
The yummy veggies :) |
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