Plant-Based Whole30 Veggie Pie with Mashed Potatoes
Photo Credit: Brian Kavanagh

Veggie Pie with Mashed Potatoes: a Plant-Based Whole30 Dinner Recipe

Plant-Based Whole30 Veggie Pie with Mashed Potatoes

Veggie Pie with Mashed Potatoes

3.23 from 53 votes
Prep Time 15 mins
Cook Time 10 mins
Bake 10 mins
Total Time 35 mins
Servings 3

Ingredients
  

For the Filling

  • 2 tbsps extra-virgin olive oil
  • 1 (10-oz) package Abbot's Butcher Ground Beef
  • 1 cup sliced mushrooms
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • 2 tbsps Whole30-compatible tomato paste
  • 2 tbsps Whole30-compatible Dijon mustard
  • 1 tbsp coconut aminos
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp coarse salt
  • ½ tsp Coarse black pepper
  • 1 cup Whole30-compatible vegetable broth
  • 1 tbsp arrowroot powder

For the Herbed Mashed Potatoes

  • lbs Yukon gold potatoes ,peeled, if desired, and halved
  • tsps coarse salt
  • 2 tbsps olive oil
  • ¼ cup Whole30-compatible plant-based milk
  • 2 fresh sage leaves
  • 2 thyme sprigs
  • cup Whole30-compatible plant-based yogurt or Whole30 Plant-Based Sour Cream (see Tip)
  • ½ tsp Coarse black pepper
  • 1-2 tbsps chopped chives

Instructions
 

Make the Filling

  • Preheat oven to 400°F. In a 10-inch cast-iron or oven-going skillet, heat the oil over medium heat. Add the ground beef, carrots, mushrooms, and celery. Cook, stirring occasionally, until vegetables are crisp-tender and beef is heated through, about 4 minutes.
  • Add the tomato paste, mustard, coconut aminos, rosemary, thyme, onion powder, garlic powder, salt, and black pepper; stir to combine.
  • In a 1 cup glass measure or small bowl, whisk together ½ cup of the broth and the arrowroot powder until well combined. Add remaining ½ cup broth. Add broth mixture to the skillet and cook, stirring constantly, until thickened.

Make the Herbed Mashed Potatoes

  • In a large saucepan or pot, place potatoes, 1 teaspoon of the salt, and water to cover. Bring to a boil over high heat; reduce the heat and simmer, covered, until potatoes are tender, 10 to 15 minutes.
  • Drain the potatoes. Add the oil to the potatoes, and coarsely mash with a potato masher.
  • In a small saucepan, heat the milk and fresh herbs over medium heat just until warm and fragrant. Remove herbs from milk; add to the potatoes along with the sour cream, remaining ½ teaspoon salt, and black pepper. Mash until the potatoes are smooth.
  • Spoon the mashed potatoes onto the hot filling. Bake until the filling is bubbly and mashed potatoes are heated through, 10 to 15 minutes. Sprinkle with chives.

Notes

Tip: Whole30 Plant-Based Sour Cream: In a small bowl, combine 1 cup raw cashews and water to cover. Soak overnight. Drain cashews. In a high speed blender combine cashews, 1/3 cup water, 1 teaspoon apple cider vinegar, ½ teaspoon fresh lemon juice, and 1/8 teaspoon coarse salt. Cover and blend until smooth, adding more water as necessary, 1 teaspoon at a time, to reach desired consistency. Makes about 1 cup.
Keyword Plant-based
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Published by Lindsay Rhodes

Lindsay Rhodes, our Digital Marketing Coordinator, currently resides in Ann Arbor, MI. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter. A huge sports lover, Lindsay loves playing basketball, volleyball, and beach volleyball in her free time. When she’s not diving for a ball, she enjoys reading, traveling , and spending time with friends.