Recipe Ingredients
For potatoes
- 2 lbs. russet potatoes, peeled and cut into 2-inch pieces
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups oat milk or almond milk, warmed
- 1/2 cup olive oil
For pie and assembly
- 1 tablespoon olive oil, plus more for greasing
- 1 (14-ounce) bag Gardein Ultimate Plant-Based Crumbles, Ground Be’f
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup Gardein Plant-Based Be’f Broth
- 1 tablespoon vegan Worcestershire sauce, optional
- 3 cups frozen mixed vegetables
- 2 teaspoons chopped fresh thyme, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
Recipe Directions
For potatoes
- Cover potatoes with cold water in large saucepan or pot. Season generously with salt. Bring to boil over high heat, and cook until fork-tender, about 20 to 25 minutes. Drain. Return potatoes to saucepan.
- Using a potato masher, mash potatoes until smooth and no lumps remain. Fold in warm milk mixture and olive oil until combined. Season with salt and pepper. Set aside.
For pie and assembly
- Preheat oven to 400°F. Heat oil in large cast-iron skillet over medium heat. Add crumbles and cook, stirring frequently, until light golden-brown, about 5 to 8 minutes.
- Add the onion and cook, stirring occasionally, until tender, about 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until no lumps remaining, about 1 minute. Stir in broth and Worcestershire sauce and bring to simmer. Cook, stirring occasionally, until sauce thickens, about 3 to 5 minutes. Stir in vegetables and thyme and remove from the heat.
- Top crumble mixture with an even layer of mashed potatoes. Bake until light golden-brown, and sauce is bubbling, about 20 to 25 minutes. Garnish with thyme and serve.
