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Vegan Pot Pie with Mashed Potato Crust

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. It’s the perfect cold weather meal!
4.80 from 5 votes
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Course: Main Course
Cuisine: American
Total Price: $6.51
Price per Serving: $1.63
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 5
Calories: 376kcal


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
  • 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.
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Calories: 376kcal | Carbohydrates: 39g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 1772mg | Potassium: 911mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4407IU | Vitamin C: 11mg | Calcium: 129mg | Iron: 4mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.