If you haven't scoured through a few of my recipes yet to figure out what kind of a cook or baker I am, let me just tell you...
I'm that Italian girl that likes to offer you a second helping of dessert while making some sort of homestyle supper. Don't get me wrong, I really love fancy too but my stomach says "Make me something hearty and filling" and this recipe is what comes to mind. Sometimes I like to make my Vegan Beef Potpie with quick and easy biscuits and sometimes I take the extra time, when I am not starving, and make pie crusts scratch. Potpies have always been a family favorite of ours so it is nice and comforting to warm the souls of your little ones with this deliciousness. But it is up to you, either crust you choose, it is really about the moist and flavorful goodness in the middle. So pull up a chair and let's start cooking!
I'm that Italian girl that likes to offer you a second helping of dessert while making some sort of homestyle supper. Don't get me wrong, I really love fancy too but my stomach says "Make me something hearty and filling" and this recipe is what comes to mind. Sometimes I like to make my Vegan Beef Potpie with quick and easy biscuits and sometimes I take the extra time, when I am not starving, and make pie crusts scratch. Potpies have always been a family favorite of ours so it is nice and comforting to warm the souls of your little ones with this deliciousness. But it is up to you, either crust you choose, it is really about the moist and flavorful goodness in the middle. So pull up a chair and let's start cooking!
Vegan Beef Potpie
2 C. Carrots and Potatoes (1 C. of each)
1 Medium sized diced Onion
½ C. Beef Crumble (I used Gardein)
1 Tbs minced Garlic
3 Tbs Beef Seasoning (This is a powder form that can be made
into a soup stock but you can replace it with Chick’n or Veggie stock seasoning
in powder or concentrate form)
½ C. Peas
1 C. Unsweetened Almond Milk (I like to make mine scratch)
2 Bay leaves
1 Tsp Thyme
½ C. Water
1 Tbs Worcestershire Sauce
1 Tube canned Biscuits
1 Tbs Melted Vegan Margarine
Salt and pepper to taste
Boil Potatoes, carrots, Beef Seasoning and thyme in a medium
sized stock pot over medium heat with ½ c water and ½ c almond milk for 10
minutes. Stir a few times in between. Add Bay Leaves, Onion, Garlic, Beef
Crumble, Worcestershire sauce and the additional ½ C. Almond Milk for 15 more
minutes on low or until 3/4 of the liquid has boiled down. Remove Bay Leaves, add the peas, stir and turn
off. Grease an 8 inch round baking dish and pour mixture in.
Cut Biscuits into quarters and place on top of mixture. Bake at 350 degrees for 18 minutes or until biscuits are browned and cooked when pierced with a toothpick. Brush top with Melted Margarine and sprinkle with a pinch of salt. Serve immediately. Serves 3-4.
Cut Biscuits into quarters and place on top of mixture. Bake at 350 degrees for 18 minutes or until biscuits are browned and cooked when pierced with a toothpick. Brush top with Melted Margarine and sprinkle with a pinch of salt. Serve immediately. Serves 3-4.
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So stay awhile, have a nice beverage of your choice, grab a treat or two and enjoy....
