Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
- 1/2 tsp salt
- 1/2 cup vegan butter (or margarine), chilled and cut into small cubes
- 4-6 tbsp ice-cold water (as needed)
For the Filling:
- 4 large potatoes, peeled and diced
- 1/4 cup unsweetened plant-based milk (almond, soy, oat, etc.)
- 2 tbsp vegan butter
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika (optional)
- 1 cup frozen peas (optional, for added texture and flavor)
- 1/2 cup sautéed onions or leeks (optional for extra flavor)
- Fresh herbs for garnish (optional: parsley, thyme, or rosemary)
Instructions:
For the Crust:
- Prepare the Dough: In a large bowl, mix the flour and salt. Add the cold vegan butter cubes. Using a pastry cutter, two forks, or your fingers, work the butter into the flour until it forms pea-sized crumbs.
- Add Water: Slowly add the ice-cold water, 1 tablespoon at a time, and stir until the dough begins to come together. You may not need all of the water. When the dough forms a ball, stop adding water.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.
For the Filling:
- Cook the Potatoes: Place the diced potatoes in a large pot and cover them with water. Bring to a boil and cook for 10-12 minutes or until the potatoes are fork-tender. Drain and return them to the pot.
- Mash the Potatoes: Add the plant-based milk, vegan butter, garlic powder, onion powder, smoked paprika (if using), salt, and pepper to the potatoes. Mash until smooth and creamy. If you prefer a slightly chunkier texture, you can leave some bits intact.
- Optional Add-ins: Stir in peas, sautéed onions, or leeks if you want to add more flavor and texture to the filling. Taste and adjust seasoning if needed.
Assemble the Pie:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out the Dough: On a lightly floured surface, roll out the dough into a circle to fit your pie dish (about 9 inches in diameter).
- Line the Pie Dish: Gently place the dough into a greased pie dish. Trim the edges and press the dough into the dish to fit.
- Add the Filling: Spoon the mashed potato mixture into the pie crust, spreading it evenly with a spatula. You can smooth it out or create a slight mound in the center.
- Top the Pie: Roll out any leftover dough and place it on top of the pie to form a top crust. You can also create a lattice pattern or simply cover the pie completely. Pinch the edges of the top and bottom crusts together to seal.
- Bake: Cut a few slits in the top crust to allow steam to escape. Place the pie in the oven and bake for 30-35 minutes, or until the crust is golden brown and crisp.
Serve:
- Cool and Serve: Let the pie cool for about 10 minutes before slicing. Garnish with fresh herbs like parsley, thyme, or rosemary if desired.
Serving Suggestions:
- Serve with a simple green salad or roasted vegetables for a complete meal.
- You can pair the pie with vegan gravy or a side of sautéed greens for extra flavor.
Tips:
- Flavor Variations: For a more savory flavor, you can add a pinch of nutritional yeast to the mashed potatoes for a cheesy taste or include sautéed garlic and onions in the filling.
- Gluten-Free Option: Use a gluten-free pie crust and flour substitute like almond flour or rice flour to make this recipe gluten-free.
- Add Protein: If you want to add more protein, you can incorporate cooked lentils, chickpeas, or vegan sausage into the filling.
This Vegan Potato Pie is a comforting and versatile dish that’s perfect for any occasion. It’s simple to make and can be customized with your favorite veggies or herbs for extra flavor. Enjoy!
