Into the kitchen I went to find the ingredients I needed to make such a delicious concoction. (I should probably also mention that I already had my own recipe for said pie ingrained in my DNA already lol) Allow me to share the deliciousness with you!
|You should place on a cookie sheet to catch the bubbling over goodies.|
- 5-6 medium Potatoes, peeled and cut into 3rds (easier to boil)
- 1/2 small Onion
-1&1/2 cups of Vegetable Stock (I had some homemade I had in the freezer)
-1 Lb. Ground Meat Substitute
-1 can of Carrots (drained)
-1 can of Green Beans (reserve the liquid)
-2 tspn All-Purpose Flour
-1/2 small container of Vegan Ricotta Cheese
-2 tbspns Earth Balance vegan butter
-1/2 tspn Salt
-1/2 tspn Onion Salt
-1/2 tspn Garlic Salt
Boil the potatoes with a generous pinch of salt until they are tender and easily come away when poked with a knife or fork. In a medium sauce pot, throw all of the meat substitute, Vegetable Stock, Carrots, Onion, Green Beans and Liquid in and set it on medium heat. Stir occasionally. Preheat the oven to 350F. Drain the potatoes when they are done. Mash them up. Add the earth balance butter and vegan ricotta cheese, salt, garlic salt and onion salt. Sprinkle the 2 tspns of flour into the sauce pot mixture and mix it really well. (We don't want globs of flour in this.) In a 9x13in. pyrex dish (or something of similar size and depth) pour in the stock mixture. Spoon the mashed potatoes over the top. You can try to make it look pretty if you want. I personally like the rustic look as shown in the picture above. Place your baking dish on a cookie sheet because this dish likes to bubble over. Bake for 30-35 mins until the top turns a golden brown. Remove from the oven and allow it to cool for 15 mins before serving.
This is a really hearty meal and very comforting! I really hope that you enjoy it. It's what I had for lunch and you better believe that I'm going to eat it for dinner too!