INGREDIENTS
Pie filling
- 1 Tbsp extra light olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 1 pinch Himalayan/sea salt
- 1 medium carrot
- 1 cup Broth (heated) – mushroom or vegetable
- ½ cup TVP – textured vegetable protein
- ½ cup frozen corn
- ½ cup frozen peas
- ½ tsp Himalayan salt
- ½ cup & 2 Tbs mushroom broth
- 1 tomato
- 1 Tbsp tomato paste
- 2 Tbsp red wine
- 1 Tbsp potato flour
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 fresh sage leaf
- 2 tsp soy sauce or tamari
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Pepper for seasoning
Potato mash topping
- 1 large potato
- 3 Tbsp unsweetened almond milk
- 1 Tbsp extra light olive oil
- 1 tsp garlic powder
- ¼ tsp Himalayan salt
- 1 pinch smoked paprika
- Pepper for seasoning
METHOD
Make the pie filling:
- Dice the onion, garlic and carrot into small cubes. Put the diced onion and garlic into a frying pan with 1 tablespoon of olive oil and a few sprinkles salt. Keep the carrot separate somewhere else.
- Also, measure out the corn and peas and put them in a bowl to thaw.
- Put the TVP sit in a bowl and pour ⅓ cup hot broth over it – vegetable or mushroom work wonderfully. Let it rehydrate and set it aside for now.
- Turn the frying pan on high-medium high. Fry the onions and garlic for about 10 minutes, be sure to stir all the time, then add the diced carrots. Stir and let it cook for 5 minutes. By this stage, it should have browned a lot and carrots should be looking softer. Add the TVP and stir and cook for 5 more minutes.
- During this time, add the ½ cup and 2 tablespoons broth in the blender. Chop up the tomato into and toss it in the blender as well, along with the tomato paste, red wine and potato flour. Blend until the liquid is completely smooth.
- After cooking the TVP for 5 minutes, add the corn, peas and salt. Stir often and let it cook for a minute, then add the liquid you’ve just made in the blender.
- As the vegetables are cooking with the liquid for a minute or two, remove the stems from the herbs and break it into individual leaves.
- Chop up the sage as well. Toss all the herbs in the frying pan. Then, add the final ingredients, including the soy sauce, garlic powder, onion powder, paprika and pepper.
- Cook for a final 4-5 minutes until everything is blended very nicely, and turn the heat off.
Make the potato mash:
- It’s important that you start this early, otherwise you will be waiting a while.
- Peel the potatoes and roughly dice it up into cubes. The pieces don’t have to be very small. Fill enough water to cover the potatoes in a small saucepan.
- Turn the heat to high and bring the potatoes to a boil, which should take from 5-7 minutes. Reduce the heat to medium low and simmer for about 10-12 minutes until the potatoes are soft to poke through with a fork.
- Drain the potatoes very well and use a potato masher to mash the potatoes up. Once the potatoes are well mashed, add the almond milk. olive oil, garlic powder, salt and a couple sprinkles ground pepper. Mix it all up until everything is smooth.
Assembly:
- Preheat oven to 200°C. Spray a little non-stick cooking oil to an oven tray or casserole dish. Spoon the pie filling onto the bottom and even it out with a spoon. Spoon the potato mash on top and even it out with a spoon as well.
- Then on the very top, add a sprinkle of pepper and smoked paprika. Use a fork to make some little lines on top. Spray a bit of cooking oil on the top.
- Bake in the oven for about 30 minutes, then turn the oven to broil for about 4 minutes to help the top brown a little faster.
- Serve
