Tuesday, April 3, 2012

Vegan Pot Pie!

Serves 6
Takes approximately 1 hour

Top Layer
3-4 Potatoes, Peeled
Salt and Pepper to taste

Pot Pie
1 Sweet onion, diced finely
1 Zucchini, diced
3 Cloves garlic, minced
4 Carrots, Diced
2t Thyme
2t Herbes de Provence (or use 1t terragon if you don't have)
3C Vegetable broth
1/2 Cup frozen peas
1/2 Cup frozen corn
1-15oz can black beans, drained
1-15oz can kidney beans, drained
1t salt
1/2t pepper

1. Bring 4 cups water to a boil. Once boiling, add salt and peeled potatoes
2. Boil uncovered for about 10 minutes- until potatoes fall apart when poked by a fork
3. Drain, add 2T EVOO and mash using a potato masher. Add salt and pepper to a desired taste and set aside
4. To begin the pot pie~ first open your beans and drain the water.
5. Saute the onion in the EVOO- Preheat a 4 Quart saucepot on medium-high heat and cook onions until translucent- approximately 5 minutes
6. Add zucchini, carrots, thyme, herbes de provence, salt and pepper and cook for 7 minutes
7. Add your beans, peas, corn and broth- bring to a boil
8. Reduce to a simmor and cook on low for 20-25 minutes, until the vegetable broth has reduced and your pot pie mixture is very chunky and looks delicious
9. Assemble your pot pie in a casserole dish, topping it with your mashed potatoes
10. Broil on low until your mashed potatoes have a brown top - make sure you watch carefully because it browns fast



  1. I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) Thanks for linking up at our Gluten Free Fridays recipe party! See you next Friday! Cindy from vegetarianmamma.com