🥔 Vegan Potato Pie

Ingredients

For the filling:

  • 4 medium potatoes, peeled and diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables (peas, carrots, or corn)
  • 1 cup vegetable broth
  • 2 tbsp flour
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • ½ tsp paprika
  • ¼ tsp chili flakes (optional)

For the crust:

  • 2 cups all-purpose flour
  • ½ tsp salt
  • ½ cup cold vegan butter or vegetable shortening
  • 5–6 tbsp cold water

Instructions

  1. Make the crust: Mix flour and salt. Cut in the cold vegan butter until the mixture resembles coarse crumbs. Add cold water gradually and mix until a dough forms. Wrap and refrigerate for 30 minutes.
  2. Cook the potatoes: Boil the diced potatoes in salted water for 7–10 minutes, until just tender. Drain.
  3. Prepare the filling: Heat olive oil in a pan. Sauté onion for 3–4 minutes, then add garlic. Stir in the flour and cook for 1 minute.
  4. Gradually add the vegetable broth, stirring until slightly thickened. Add potatoes, mixed vegetables, salt, pepper, thyme, paprika, and chili flakes. Cook for 3–5 minutes.
  5. Assemble: Preheat oven to 200°C (400°F). Roll out about two-thirds of the dough and line a pie dish. Add the potato filling.
  6. Roll out the remaining dough and place it over the filling. Seal the edges and cut a few small slits in the top for steam to escape.
  7. Bake for 35–45 minutes, until the crust is golden brown.
  8. Let the pie rest for 10–15 minutes before slicing.