Is anything better than biting into a warm, flaky, savory pie on a chilly evening? It’s like a comforting hug that warms and brightens your day.
Growing up, potato pie was always a staple at family dinners, especially when the weather turned cold. When I decided to go vegan, I wondered if I’d have to say goodbye to that nostalgic, creamy goodness. Could a vegan version ever live up to the original?
Spoiler alert: It absolutely can! The first time I whipped up a vegan potato pie, I couldn’t believe how tasty and satisfying it turned out! The buttery crust, the creamy potato filling, the savory herbs — it had everything I loved. This recipe is a game-changer if you’re new to vegan cooking or just looking for a comforting meal. Let’s make some magic together!
Ingredients for the Perfect Vegan Potato Pie
Essential Ingredients
Here’s everything you need to make this comforting dish:
- Potatoes: I love using Yukon Gold for their natural buttery flavor, but Russet potatoes work great for a fluffier texture.
- Vegan Butter or Olive Oil gives the filling rich, savory goodness and helps make the crust flaky.
- Plant-Based Milk: Almond, soy, or oat milk all work great! They add creaminess without dairy.
- Onion and Garlic: These two are flavor powerhouses. Sautéed onions and garlic add so much depth.
- Herbs: Fresh or dried thyme, rosemary, and parsley make the filling taste amazing.
Optional Add-Ins
Want to make it even better? Here are some bonus ideas you can try:
- Nutritional Yeast: This gives the filling a subtle cheesy flavor.
- Tofu or Chickpeas: I love tossing in crumbled tofu or chickpeas for a protein boost.
- Spinach or Peas: These add a pop of color and extra nutrients.
Pie Crust Options
When it comes to the crust, you’ve got a few choices:
- You’ve Store-Bought Vegan Crust: Super convenient, and lots of store-bought crusts are accidentally vegan. Just check the label.
- Homemade Crust: If you’re ambitious, making your crust with flour, vegan butter, and a pinch of salt is worth it. Plus, it’s easier than you might think!
Step-by-Step Instructions for Making Vegan Potato Pie
Prepare the Filling
Let’s start with the heart of the pie — the filling:
- Boil the Potatoes: Peel and chop them, then boil them in salted water for about 15 minutes until they’re tender. Drain and set them aside.
- Sauté the Aromatics: Heat vegan butter or olive oil in a pan. Toss in chopped onions and minced garlic, then sauté until soft. Your kitchen will smell incredible.
- Mash and Mix: In a big bowl, mash the boiled potatoes. Add the sautéed onions and garlic, plant-based Milk, and herbs. Season with salt and pepper. If you’re using nutritional yeast or extras like tofu, now’s the time to fold them in.
Make the Pie Crust
If you’re whipping up the crust from scratch, here’s how to do it:
- Mix the Dough: Combine flour and a pinch of salt. Mix in the vegan butter until the texture resembles coarse, crumbly bits. Add cold water and a tablespoon until the dough comes together.
- Chill the dough by wrapping it in plastic wrap and refrigerating it for at least 30 minutes.
- Roll It Out: On a floured surface, roll out the dough until it’s big enough to fit your pie dish.
Assemble the Pie
- Line the Dish: Place the rolled-out dough into your pie dish, trimming any extra overhang.
- Add the Filling: Spoon the creamy potato mixture into the crust and smooth it out.
- Top It Off: If you want a top crust, go for it! You can also keep it open-faced and sprinkle some herbs or breadcrumbs.
Bake to Perfection
- Bake: Preheat your oven to 375°F (190°C). Bake the pie for 35-45 minutes until the crust is golden and your kitchen smells like heaven.
- Cool and Serve: Let the pie cool for about 10 minutes, then slice it up and enjoy! Trust me, it’s worth the wait!
Tips for a Creamy and Flavorful Vegan Potato Pie
Use the Right Potatoes
- Yukon Gold potatoes give the filling a rich, buttery, and creamy texture.
- Russet: Great if you love a fluffier texture.
Flavor Boosters
- Nutritional Yeast: Adds that cheesy kick.
- Garlic and Onions: These are non-negotiable for flavor!
- Fresh Herbs: They take the filling to the next level.
Perfect Texture
- Don’t Overmix: Too much mixing makes the potatoes gummy.
- Add Milk Slowly: You want the filling to be creamy, not soupy.
Serving Suggestions for Vegan Potato Pie
Pair It with Something Fresh
- Green Salad: A crisp salad with a zesty lemon vinaigrette balances the richness of the pie.
- Steamed Veggies: Think broccoli, green beans, or carrots.
Sauce Ideas
- Vegan Gravy: Rich, savory gravy is a match made in heaven for this pie.
- Cashew Cream: Drizzle some tangy cashew cream on top for an extra flavor.
Meal Ideas
- Dinner or Potluck: This pie is perfect for a cozy family meal or sharing with friends.
- Holiday Main Dish: It’s a crowd-pleaser for any holiday table.
Storing and Reheating Your Vegan Potato Pie
Refrigeration Tips
Store leftovers in a sealed container in the fridge to keep them fresh. They’ll keep for 4-5 days.
Freezing Options
Freeze It: You can freeze the pie before or after baking. Wrap it tightly in plastic wrap, then add a layer of foil for extra protection. It’ll keep for up to three months.
Reheating
Oven Method: Reheat in the oven at 350°F (175°C) until it’s warmed through and the crust is crispy.
FAQ Section
Do Vegan Pies Need to Be Refrigerated?
Yes! Vegan pies should be refrigerated to stay fresh. Seal them tightly with wrap, or keep them in an airtight container.
How Long Does Potato Pie Last in the Fridge?
It’ll stay good for 4-5 days if stored properly.
What is Vegan Shepherd’s Pie Made Of?
A vegan shepherd’s pie usually has a filling made from lentils, mushrooms, carrots, peas, and onions and is topped with mashed potatoes.
How Do You Store Potato Pie?
Wrap it tightly in plastic wrap or pop it in an airtight container in the fridge.
Conclusion
So there you have it! This vegan potato pie proves you don’t have to give up your favorite comfort foods when you go plant-based. It’s creamy, hearty, and as satisfying as the pies I grew up with. Whether you’re making it for dinner, a holiday, or just because you’re craving comfort food, I promise you’ll love it.
Please try this recipe and let me know how it turns out! I’d love to hear your thoughts and see your creations. Happy cooking!
Vegan Potato Pie
Ingredients
For the Filling:
- 4-5 medium Yukon Gold or Russet potatoes about 2 lbs, peeled and chopped
- 2 tablespoons vegan butter or olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1/2 cup plant-based milk almond, soy, or oat
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons nutritional yeast optional
- Salt and pepper to taste
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1/2 cup vegan butter chilled and cubed
- 1/2 teaspoon salt
- 6-8 tablespoons cold water
Optional Add-Ins:
- 1/2 cup frozen peas or spinach
- 1/2 cup crumbled tofu or chickpeas
Instructions
- Peel and chop the potatoes. Cook in salted water for 15 minutes, or until easily pierced with a fork.
- In a large pan, heat vegan butter or olive oil over medium heat. Add the chopped onion and garlic. Sauté for around 5 minutes, stirring occasionally, until the mixture becomes tender and fragrant.
- In a large bowl, mash the potatoes. Mix in the sautéed onion and garlic, plant-based milk, thyme, rosemary, nutritional yeast (if using), salt, and pepper. Add optional peas, spinach, or tofu for extra flavor.
- In a bowl, mix flour and salt. Incorporate the vegan butter into the mixture by cutting it in until it forms coarse, pea-sized crumbs. Slowly incorporate cold water, one tablespoon at a time, until the dough begins to come together.
- Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for a minimum of 30 minutes.
- Roll the dough on a floured surface until it’s large enough to line your pie dish.
- Place the rolled-out dough into your pie dish. Trim off any excess.
- Spoon the mashed potato mixture into the crust and smooth it out.
- Add a top crust or leave it open-faced. Sprinkle with herbs or breadcrumbs if desired.
- Preheat the oven to 375°F (190°C). Place the pie in the oven and bake for 35-45 minutes, or until the crust turns a golden brown.
- Let the pie rest for 10 minutes before cutting into it. Then, dig in and enjoy!
Notes
- Crust Alternative: You can use a store-bought vegan pie crust to save time.
- Texture Tip: Don’t overmix the filling to avoid gummy potatoes.
- Storage: Keep leftovers in an airtight container and refrigerate for up to 5 days.
- Freezing: The pie can be frozen before or after baking for up to 3 months.