Vegan Pot Pie!

Serves 6

Takes approximately 1 hour

Top Layer

3-4 Potatoes, Peeled

2T EVOO

Salt and Pepper to taste

Pot Pie

2T EVOO

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

Preparation

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


ENJOY :]