This cozy vegan pot pie features a hearty and flavourful filling of beans and veggies. Rather than fussing with a finicky vegan pie crust, this pot pie is topped with easy-to-make crispy mashed potatoes just like a shepherd’s pie. It’s the perfect cold weather meal!
Not only is this vegan pot pie with mashed potato crust a good recipe to keep bookmarked to make throughout the winter, it also makes a great vegan holiday main dish!
I like to serve my pot pies in individual dishes. That way you can just attack them with a spoon and it also makes them easy to transport in the case that you’re obliged to spend holiday meals with the type of carnists who make no effort to offer you a meatless dish and just sneer at your “gross rabbit food”.
Now, I’ve made individual pot pies on the blog before. This white bean and kale vegan pot pie uses the typical pie crust you’d normally top a pot pie with. The problem is that making a vegan pie crust that comes out flaky can be tricky.
A lot of recipes use vegan butter to make pie crust, now that it is readily available in most supermarkets. But if you can’t find it where you live, you’re skeptical of the ingredients, or you’re looking for a cheaper option, try mashed potatoes instead!
(An additional bonus to using mashed potatoes is that it makes this recipe easier to convert into a whole foods, oil-free recipe).
How to make vegan pot pie with mashed potato crust
Making a vegan pot pie is basically the same as making a non-vegan pot pie except swapping out the chicken for beans.
Start by sautéing off some veggies. I used the typical onions, garlic, celery and carrots. I added mushrooms for additional flavour and texture.
You can add other veggies if you like. As I mentioned previously, I have another recipe on the blog with kale. Any kind of leafy green or other root vegetables can be added. Corn and peas are also a common addition.
Meanwhile, prepare the mashed potatoes. You can make them any way you want. I’m lazy so I cook the potatoes in the microwave. You can do them the usual way of boiling if you want.
This is also a great recipe for when you have leftover mashed potatoes. Just make the filling and top the pot pies with your leftovers!
So now back to the filling. Once the veggies are tender add your favourite dried herb. Thyme, rosemary or sage are a good choice. I usually add just one so as not to muddy the flavour with too many herbs. Choose your favourite.
Now add a few tablespoons of flour which will act as a thickener. Let the floury taste cook off for a few minutes before adding wine and vegetable stock.
The wine is for flavour, obviously, and the bottle you choose can change the flavour of the final dish greatly so make sure to choose one you like! Check the website barnivore.com for a list of vegan wines.
You don’t have to use wine if you don’t want to. Just add an additional ¼ cup (60 ml) of vegetable stock instead.
After a few minutes of simmering the sauce will be nice and thick. Now you can add the beans, salt and pepper and vegan cream or milk. I use Oatly oat cream in this recipe. Another creamy option would be coconut cream or milk (from a can) or cashew milk. You could probably use any regular unsweetened plant-based milk (like almond) but I have not tested it. If you try it with regular plant milk, please let me know how it comes out!
Divide your filling into individual dishes or ramekins. This recipe makes approximately 5 cups (1183 ml) of filling. Check the volume of the dishes you’re using. 1 cup ramekins will make 5 servings. I use dishes that hold 1 ½ cups and they are quite substantial and filling servings.
Top each dish with mashed potatoes. I like to pipe it not only because it looks nice but because all the peaks get crispy and delicious in the oven.
You can also just spoon the potatoes on top but it’s recommended to run a fork over the mashed potatoes in order to create lots of peaks to crisp up.
Now just bake your vegan pot pies with mashed potato crust until the topping is golden and crispy and the filling is hot and bubbling. If the potatoes are taking too long to crisp up, you can pop them under the broiler for a few minutes (watching carefully!).
Let them cool for a couple of minutes and then serve! They’re great served simply with crusty bread and a fresh salad!
Wanna see how easy it is to make this vegan pot pie? Watch the video!
Vegan Pot Pie with Mashed Potato Crust
For the filling
- 2 tablespoons olive oil – $0.20
- ½ large onion finely diced – $0.20
- 2 cloves garlic finely diced – $0.16
- 10 button mushrooms finely diced – $0.94
- 2 medium stalks of celery finely diced – $0.44
- 2 medium carrots finely diced – $0.21
- 2 teaspoons of your favourite dried herb rosemary, thyme or sage, for example – $0.20
- 3 tablespoons all-purpose flour – $0.02
- ¼ cup (60 ml) dry white wine *(see note) or additional vegetable stock – $0.64
- 1 ¾ cups (417 ml) vegetable stock – $0.69
- 1 ½ cups (1 can) cooked white beans drained and rinsed – $0.70
- 1/3 cup (80 ml) vegan single cream (I use Oatly cream) or another creamy alternative *(see note) – $0.66
- 2 teaspoons salt or to taste – $0.06
- Pepper to taste – $0.02
For the mashed potatoes
- 2 large (1.3 pounds / 600 grams) russet or Yukon gold potatoes – $0.48
- 2 – 3 tablespoons vegan butter or olive oil – $0.36
- 3 – 4 tablespoons vegan single cream I use Oatly or plant-based milk – $0.50
- 1 teaspoon salt – $0.03
- Heat the oil in a large saucepan over medium-heat. Add the onion and fry until soft and transparent the add the garlic and fry until soft and fragrant. Add the mushrooms and fry, stirring occasionally, until browned. Add the celery and carrots and fry, stirring occasionally, until soft.
- While the vegetables are cooking, cook the potatoes. You can peel, cube and boil them or you can leave them whole and unpeeled, pricked all over with a fork, and put them in the microwave. Microwave on high for 5 minutes, then flip and microwave for an additional 5 minutes. If they still cannot be easily pierced with a knife, continue microwaving in 2 minute intervals. Remove and let cool for a few minutes until you can peel the skin off but the potatoes are still warm.
- Transfer the cooked potatoes to a bowl and mash. Add in 2 tablespoons of butter/oil and 2 tablespoons of cream/milk. Taste and add additional butter and/or milk if you think it’s necessary. Season with salt.
- Preheat the oven to 400 F / 200 C.
- Back to the filling. When the veggies are tender, add in your favourite herb. Sprinkle over the flour and cook, stirring continuously, for 2 – 3 minutes to cook out the raw flour taste. Pour in the wine and stock and bring to a simmer while stirring constantly. Simmer for 2 – 3 minutes or until thickened.
- Add the beans and cream. Season with salt and pepper to taste. Remove from the heat and divide the filling between your baking dishes or ramekins.
- If you want to make it fancy, transfer the mashed potatoes to a piping bag and pipe over the filling. I did it in a wavy, back and forth motion. You can also spoon the potatoes overtop, then run a for over them to create lots of peaks and valley which will crisp in the oven.
- Bake for 30 minutes or until the mashed potatoes are golden brown and crispy on their peaks and the filling is bubbling. If it’s taking too long you can pop them under the broiler for a couple of minutes, watching carefully.