Mashed Potato and Vegetable Pie

Name: Mashed Potato and Vegetable Pie
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds potatoes; 2 tablespoons olive oil; 1 onion; 2 carrots; 1 cup peas; 1 cup mushroom; 3 cloves garlic; 1 cup vegetable stock; 1 teaspoon thyme; 1/2 cup almond milk; 2 tablespoons olive oil for potatoes; salt and black pepper

Savory pie with a hearty vegetable and grain filling topped with creamy mashed potato crust, comfort redefined.

50 min · Comfortable · 390 cal · 12g protein · $1.80/serving · American

Vegan Comfort Food Meal Prep

50minutes

4servings

390calories

12gprotein

$1.80per serving

Save this recipe

Ingredients (serves 4)

2 pounds potatoes
2 tablespoons olive oil
1 onion
2 carrots
1 cup peas
1 cup mushroom
3 cloves garlic
1 cup vegetable stock
1 teaspoon thyme
1/2 cup almond milk
2 tablespoons olive oil for potatoes
salt and black pepper

Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.

Save this recipe

Instructions

1
Preheat oven to 375°F. Boil diced potatoes until tender, 12 minutes. Drain and set aside.
2
Heat olive oil in a large skillet over medium heat. Sauté onion, carrots, peas, and mushroom until softened, 8 minutes. Add garlic.
3
Add vegetable stock and thyme. Simmer 5 minutes. Transfer to a 9x9 baking dish.
4
Mash potatoes with almond milk and olive oil. Spread over filling. Bake 20 minutes until top is lightly golden.