This is a super comfort-food. With some small changes, this recipe actually comes out surprisingly healthy! The filling is loaded with vegetables and is very adaptable. The main filler is the beans. I used kidney, but feel free to substitute for any other legume, such as lentils. You can also substitute any other veggies you want for the filling; peas and potatoes would work great in this recipe.
When I made this recipe, I used some leftover Veggie Taco filling from another recipe in addition to the other filling ingredients in this recipe. My WW points reflect this, but the main difference is that I used about 20 oz of potatoes instead of the 14 in the recipe.
If you cut the pie into 4 pieces, each piece is 5 WW points or 2 WW points.
Ingredients
2 medium russet potatoes, large dice (about 14 oz)
1 TB greek yogurt
1 TB vegan butter (such as Earth Balance)
¼ cup stock
1 small onion, small dice
2 ribs celery, small dice
½ cup carrots, small dice
2 small zucchini, small dice
1 can kidney beans, drained
¼ head cabbage, chopped
To Taste salt & pepper
¼ tsp garlic powder
Pinch dried thyme
Pinch dried oregano
1 cup stock
2 TB all-purpose flour
1. Start boiling the potatoes in a small pot of salted water.
2. While the potatoes boil, start making the filling. Sautee the onions, celery, and carrots together in a little bit of olive oil.
3. Once the veggies start to soften a bit, add the beans, zucchini and cabbage. Toss all ingredients with the salt and pepper, garlic, thyme, and oregano. Cook until all the veggies are cooked through and slightly browned.
4. Add the stock and bring to a boil. Adjust the seasoning if needed, then add the flour and stir thoroughly. Turn off the heat and hold the filling warm. You may add more stock if the filling seems too stiff. It should have a nicely thick gravy binding the ingredients.
5. When the potatoes are easily broken with a fork, drain them and place in a mixing bowl. Add the yogurt, butter, and stock and mash the potatoes. Use more stock, if needed, to make the potatoes fluffy.
6. Preheat the oven to 400 degrees. To assemble, pour the filling into a 9x9 pan. Top with dollops of mashed potatoes, then spread the potatoes until evenly covering the filing.
7. Bake until the potatoes are nicely browned, about 20 minutes.
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