Mashed Potato Pie

You can probably imagine that this is the veggie version of the Shepard's Pie (lamb) or Cottage Pie (beef). I recently just learned the difference! It didn't feel right to call this either of those names. But since I have a great love for potatoes, I felt that mashed potato pie is most fitting. This recipe is so delicious! I'm so excited to be able to share this with all of you!

So I made 2 versions of this, one with a bean/lentil mix and the other with textured soy protein and one block of tofu. I will share the method to make both! This is oh so good! I hope that you might try it out for your holiday table or even for a cozy meal any day of the week!

I know this one has a lot of steps, but if you break it down into two parts, the base and the topping, it really isn't so bad! If you do try this, let me know how it goes and which one you ended up liking better!!


My attempt at a snowflake design, you can see if you really try to look for a snowflake! 

Mashed Potato Pie 

Serves 8

  • 2 cups of textured soy protein or 2 cups of raw bean/ lentil mix
  • 1 block of firm tofu
  • 1 tbsp cumin
  • 2 tbsp soy sauce
  • 2 tbsp tomato paste
  • 1 tbsp thyme
  • 1 bag of frozen mixed vegetables (corn, peas, beans, and carrots)
  • 3 pounds of potatoes
  • 8 oz sour cream
  • 3 tbsp butter
  • Red chili pepper flakes to taste
  • Salt and pepper to taste

Soak the soy protein with enough water to re-hydrate

Press the tofu between 2 plates and place a weight on top, periodically draining the liquid

Drain and press the excess water out of the textured soy protein

Oil and heat up a pan add the textured soy protein, if you feel it sticks to the pan, add more oil

Add in the cumin and soy sauce and cook down until it shrinks in size

Crumble the tofu and add that in, taste and adjust to taste with more soy sauce, cumin, red chili flakes, salt, and pepper

Add in the frozen veggies with the tomato paste and thyme

Stir until well combined and cooked, season to taste

Spread evenly into a 9 x 13 baking dish

Preheat the oven to 375 F

Now to make the mashed potato topping

Peel and boil the potatoes until soft

Mash the potatoes with butter and sour cream and season with salt and a little pepper

Spread evenly over the pre-made mixture

Feel free to decorate by imprinting a design on the mashed potatoes

Bake for about 40 mins or until the topping gets a nice golden tan



Cooking Notes:

This recipe is equally delicious with beans and lentils! Replace the textured soy protein and tofu with 2 cups of lentils:

Cook in enough water to cover for about 30 mins until soft. Then season and continue with the recipe!