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The Best Vegan Homity Pie

This classic British dish gets a plant-based makeover, and it is incredible.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course, Side Dish
Servings: 6
Author: Lauren Boehme

Ingredients

  • 1 Batch of Vegan Pie crust(link below)
  • 1 Pound Yukon gold potatoes
  • 4 Tablespoons Vegan butter, divided
  • 1/2 Cup Sweet onion, diced
  • 4 Cloves of Garlic, chopped
  • 1 Leek, chopped
  • 1 teaspoon Fresh thyme leaves
  • 1/4 Cup Vegan heavy cream, I used Country Crock Plant Cream
  • 6 Ounces Vegan cheese, mozzarella or white cheddar style*, divided.
  • Salt and Pepper to taste

Instructions

  • Once you have made your pie crust, preheat the oven to 375 degrees(F) and then roll the crust out to 1/8 inch thick. Spray a large six-muffin pan with non-stick spray. Cut the pie crust into circles that are slightly larger than the muffin holes, and then press each round of crust into the muffin pan. Prick the bottom of each crust with a fork and bake for 10-15 minutes or until golden brown, while you prep the rest.
  • Chop the potatoes into cubes, no need to peel them unless you prefer to, and add them to a large pot of water.
  • Bring the water to a boil, and then boil the potatoes for 15 minutes or until fork tender.
  • In the meantime, in a separate non-stick skillet, heat 2 tablespoons of vegan butter over medium-high heat. Add the onions, garlic, and leeks to the skillet. Sauté, reducing heat as needed, until the onions are golden brown and tender. About 10-15 minutes. Season with a pinch of salt and pepper.
  • Once the potatoes are tender, drain and put them back in the pot. Add the onions, garlic, and leeks, the remaining 2 tablespoons of vegan butter, the vegan cream, and a pinch of salt and pepper.
  • Using a potato masher or a fork, mash the potatoes with the other ingredients until the mixture is smooth. Stir in about half of the vegan cheese.
  • Taste and adjust seasonings, adding more salt and pepper if needed.
  • Scoop the potato mixture evenly into the 6 mini pie crusts. Sprinkle the tops with the remaining vegan cheese and bake for 10-15 more minutes or until golden brown and the tops are melty.
  • Serve immediately.

Video

Notes

VEGAN PIE CRUST RECIPE.
*I used Midcoast Vegan Smoked Cheddar.