Do not let the time or number of steps* deter you from making this hearty meal. This pie is an entire meal in one dish: a stew topped with mashed potatoes and cheese.  It just doesn’t get any better.  Even the “I don’t like vegan food” people will love this.   This is great for a large crowd and the left overs reheat great. Make this on a Sunday and after cooking, let it cool completely. After completely cool, cover and store it in the refrigerator, then all you have to do to have dinner during the week is simply reheat as much as you need and keep the rest for another meal.

* If you want to save a few steps, you can easily replace the TVP with chopped seitan or vegan crumbles.  If you choose to do this, you will need 3 cups of whatever you use. Simply skip the “meat” preparation steps and just add in the seitan or crumbles where stated in the recipe.

Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Servings: 8-10


1 Recipe Garlic Mashed Potatoes

2 cups dried TVP chunks
4 cups water, divided
2 TBL soy sauce
1 TBL vegetable oil
1 large yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 garlic cloves, minced
½ cup frozen peas
½ cup frozen corn
1 tomato medium, chopped
2 TBL flour
1 cup vegetable broth
2 tsp tomato paste
1 tsp vegan Worcestershire Sauce
2 tsp Italian seasoning
½ cup shredded Cheddar-style non-dairy cheese


1.  Add TVP and 3 cups water to saucepan and bring to boil.

2.  Cover and reduce heat to simmer for 15 minutes

3.  Drain in colander and squeeze out as much water as you can.

4.  Return to pan and cover with cold water. Let sit for 10 minutes.

5.  Drain and squeeze out as much water as you can.

6.   Combine remaining cup of water and soy sauce in a sealable plastic bag.

7.  Add TVP to water-soy mixture.

8.  Seal bag, removing as much air as you can. Let sit 15 minutes.

9.  Drain the  TVP and squeeze out as much liquid as you can.  Set aside.


1.  Preheat oven to 400F. Spray 2 quart (11×7) baking dish with cooking spray. (9×13 pan works too)

2.  Heat the oil in a large pan over medium heat. Add the onions, carrots and celery and cook for 7-8 minutes, until they begin to soften and the onion begins to turn golden.

3.  Add the garlic and stir until fragrant, about 1 minute.

4.  Add the peas, corn and tomato. Stir. Cook until peas and corn are thawed and tomato is mushy.

5.  Add the prepared TVP and stir until it begins to brown.

6.  Sprinkle with flour, salt and pepper and stir to make sure everything is evenly distributed.

7.  In a small bowl, whisk together the broth, tomato paste and Worcestershire.  Add to the pan.

8.  Sprinkle in the seasoning. Stir well.

9.  Cover and reduce heat to low.

10. Simmer 12 minutes until the sauce has thickened.

11.Pour filling into prepared baking dish and spread it evenly.

12. Dollop the mashed potatoes on top of the filling. Spread them out making sure to form a seal all around the edge of the baking dish. This is easier to do with your hands than a spatula. Smooth into an even layer.

13. Sprinkle cheese on top of the potato layer

14. Bake in preheated oven for 20 minutes until the potatoes being to turn golden.

15. Let the pie cool for 10-15 minutes before serving.