Ingredients:

 

Pie:

Vegan pie crust (1 pkg store bought or make this easy recipe by Rabbit and Wolves)

2 medium sweet potatoes, peeled and cut into large chunks 

1 TBSP olive oil

1 small yellow onion, diced 

2 scallions, sliced

5-6 cloves garlic, minced

Large handful spinach (or can use frozen), roughly chopped

1 TBSP nutritional yeast

1 TBSP fresh sage

1 tsp dried thyme 

1/2 tsp dried rosemary 

1/2 cup vegan goat’s cheese, feta, and or parmesan + more for topping 

Salt and pepper, to taste

White sesame seeds (optional) for topping pies

 

Pie liquor (parsley sauce):

1 cup mushroom stock 

1 cup unsweetened vegan milk or cream (oat)

3 TBSP all purpose or plain flour

3 TBSP vegan butter

2 TBSP nutritional yeast

1 large handful fresh parsley, finely chopped

Salt and pepper, to taste

 

Creamy mash:

3-4 Yukon gold potatoes
3 TBSP vegan butter
1/4 cup vegan milk or cream (I use oat)
2 TBSP - 1/4 cup potato water (add to achieve your desired consistency)

Salt to taste

Fresh chopped chives (optional)

 

Crispy shallots:

2-3 shallots, sliced with rings separated

2 TBSP canola oil

1 TBSP olive oil

1 TBSP corn starch

1/4 tsp salt

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Prepare pie filling:

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1) Preheat oven to 400°F/200°C. Peel sweet potatoes and cut into large chunks. Bring a medium-large pot of salted water to boil. Add the sweet potato chunks and boil until fork-tender. Strain and set aside to cool.

 

2) Dice onion, mince garlic, finely chop sage, thinly slice scallions, and roughly chop spinach. Heat 1 TBSP olive oil in a skillet over medium heat. Add the onion and cook for a few minutes before adding the garlic, sage, scallions, spinach, nutritional yeast, thyme, and rosemary. Sauté until spinach is wilted and most of the water has cooked off. Season with salt and pepper.

 

3) Add sweet potato chunks to a large bowl and partially mash using a fork or potato masher. Add sautéed mixture and cheese and mix well with the sweet potato.

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Roll out dough and assemble pies

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4) Roll out dough until it's very thin - about 1/8 of an inch. Cut into correct size for individual pie tins or ramekins. Press dough into the tins and then fill nearly to the top with the sweet potato mixture. Sprinkle more cheese at the top and then add another piece of dough to cover the top. Use a fork to press down and seal the edges. Trim off any excess and cut an "X" in the middle of the pie. Sprinkle with sesame seeds.

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5) Bake in oven for about 30 minutes, checking periodically. The crust should only be slightly golden.

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Prepare mash:

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6) While the pies are baking, prepare the creamy mash. Peel the potatoes and add to a large pot (leave them whole rather than cutting into chunks). Cover with cool, salted water. Bring to a boil and simmer until easily pierced with a fork. Strain and reserve up to 1/2 cup of the potato water.  Using a potato masher or an electric mixer, blend together with remaining mash ingredients. You can add more plant-based milk or potato water to achieve desired consistency or add less to produce more of a chunky mash if a creamy purée isn't your thing. 

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Prepare pie liquor (not optional):

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7) While the potatoes are boiling for the mash, prepare the pie liquor. In a small pot, prepare a roux by whisking the butter and flour over medium-low heat. Turn up the heat to medium-high and slowly add the and broth and oat milk, whisking continuously. Add salt and black pepper and simmer until it really thickens. Finely chop the fresh parsley and stir in. Simmer for 2 more minutes, then cover and set aside until ready to serve.

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Prepare crispy shallots (optional but recommended):

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8) If you are making the crispy shallots (you really ought to), add sliced shallots to a bowl and sprinkle with salt and cornstarch, tossing to coat well. Add canola oil and olive oil to a fry pan over medium high heat (the combination of the two oils makes for crispy magic!) Fry shallots for a few minutes until golden and crunchy. Remove and set on paper towel-lined plate.

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ASSEMBLE!

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9) Mash. Pie. Pie liquor. Shallots. Devour.

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Makes about 4 individual pies or 6 small ramekins.