(Non-Crockpot) Garlic Mashed Potato Pie Recipe [WAS: Thanksgiving]

[Guest guest]

Yes, it's from Vegetarian Times Nov. 2003 (William Rubel), but does not seem to

be in their online recipe database.

 

The pie crust isn't vegan, so we make our own, enough for a bottom oval crusts

around 12 " x 8 " , 4 " x 16 " strips for the sides, and 2 " x 4 " for top (takes about

7 cu. flour). Free-form looks pretty good too.

 

Enjoy!

Jessica

 

GARLIC MASHED POTATO PIE

 

Pie Crust

 

- plus -

 

Pie Filling Ingredients (Veganized)

3 heads garlic

3 lb. fine-textured potatoes such as red-skinned or Yukon gold potatoes, peeled

1/4 lb. plus 4 tbps. margarine, at room temp

1 cu. soymilk

1-2 bunches small carrots, trimmed, scrubbed and cut in half lengthwise

1 bunch kale

Salt to taste

3 cu. finely chopped leeks

 

Prepare dough. Preheat oven to 325.

 

Place garlic on baking sheet and bake until pulp begins to turn caramel in color

and is so soft it squeezes easily from cloves, 45 minutes to 1 hour. Test for

doneness by cutting into clove with sharp knife, and set aside.

 

Bring large saucepan of lightly salted water to a boil over high heat, cover and

cook potatoes about 25 minutes, or until potatoes pierce easily with tines of

fork. Remove from heat, strain, and place potatoes in mixing bowl. Cut tops off

prepared roasted garlic.

 

Using ricer or masher, mash potatoes, add 1/4 cu. margarine and, when it is

incorporated, add soymilk. Squeeze garlic pulp into potato mixture, and mix

until potatoes are fluffy and smooth. Taste for salt, and set potatoes

aside.Place trimmed carrots cut side down on the bottom of a 10 inch skillet.

Add 2 tbsp margarine and 1 cu water, cover and cook over medium heat until water

just evaporates and carrots are tender, about 10 minutes, adding more water if

needed. Remove from heat, transfer to plate, and set aside.

 

Place kale in skillet, add 1/4 cu water and cover. Bring to a boil over high

heat and cook until greens have wilted and are tender, about 10 minutes. Add

salt to taste. Remove from heat, drain and rinse in cold water. Drain, squeeze

dry and chop finely. Squeeze dry again, and set aside.

 

Melt 2 tbsp margarine in skillet over medium to low heat. Add leeks, increase

temp to medium and saute, stirring as necessary, until leeks are soft, about 10

minutes. Remove from heat, transfer to plate and set aside. Increase oven temp

to 350.

 

Roll out dough, trim edges to form oval. Place carrots on bottom, flat side down

and touching, leaving 1/4 inch to 1/2 inch outer edge of dough. Place minced

greens on carrots.

 

Layer mashed potatoes on top, using hands to create shape of pie with straight

sides 3-1/2 inches high and with flat top. Place leeks on potatoes.

 

Roll out 1 pound dough into 2 strips about 4 " x 16 " . Place strips around mounded

potatoes to form sides. Strips are wrapped resting against sides and partially

over the top edge of filling. Pinch bottom and side seems to seal. Trim off

excess dough, as needed.

 

Roll out piece of dough about 2 " x4 " to complte top crust and pinch closed. Roll

out extra dough thinly into decorative shapes and crackers, if desired.

 

Bake 1 hour, increasing heat to 475 to brown crust 5-10 minutes more, if needed.

Remove from oven and serve. Serves 10-12.