INGREDIENTS
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 – 8 oz packages on beyond meat
- 1 cup mashed potatoes *see note
- 1 1/2 teaspoons summer savory
- 1 1/2 teaspoons ground mustard
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 teaspoons coarse salt
- 1 cup vegan beef broth
- 1/2 tablespoons flour. Or use 1/2 cup of potato water instead of flour it works well
- 1 egg for egg wash
- 2 pie crusts (store bought or homemade)
INSTRUCTIONS
- Preheat oven to 375˚F.
- Heat a large skillet to medium high. Add the oil and onions, and sauté until translucent.
- Add garlic and continue cooking until fragrant, about 1 minute.
- Add beyond meat cook until no longer pink, breaking up the meat into small pieces.
- Add mashed potatoes and spices.
- In the pot used to make vegan beef broth add flour until smooth and pour into the skillet.
- Cook until the broth has thickened.
- Let ‘meat’ mixture cool
- Place the bottom crust in a 9-inch pie plate. Fill the crust with meat filling and top with remaining pie crust.
- Seal the two crusts together, rolling to one over the other if needed, and press gently with a fork or fingers. Brush the top crust with egg wash.
- Bake for 45 – 50 minutes or until the pie crust is golden brown in color.