Veggie Pot Pie

Instead of enclosed in a flaky crust, this pot pie is topped with mashed potatoes.

Plant-based, hearty, and delicious!

8 large potatoes, diced

2 large yellow onions, diced

3 large carrots, peeled and diced

3 cups frozen peas

3 cups frozen corn

3 cups frozen broccoli

6 tbsp tapioca starch

3 cups vegetable broth

1/4 cup nutritional yeast

salt/pepper to taste

  1. Dice and boil potatoes until fork tender. Drain, return to pot, and mash with a masher.
  2. In a large skillet, saute the onions and carrots for 7 minutes, until soft. You can add splashes of water or broth to keep from sticking if necessary.
  3. Add in the peas, corn, and broccoli and cook until heated through, another 5-7 minutes.
  4. Meanwhile, combine the tapioca starch and vegetable broth in a bowl. Whisk until combined. Add to veggies along with the nutritional yeast, and stir well.
  5. Transfer the veggie mixture to a 9×13 pan. Spoon the mashed potatoes on top. Bake for 10-15 minutes at 400.

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