With the Snow Miser slow to move his behind out of New England, I reluctantly prepared what I hoped to be one of the last winter-ish comfort foods for the season.
This recipe is slightly different then the one I posted previously in that there are a few extra spices, a vegetable broth and a flour. The gravy produced from the recipe is quickly soaked up by the layer of potatoes.
If leftovers are a goal, keep a bit of the vegetable broth around for the reheat.
This pie is so satisfying I would not hesitate to make it year round.
And, of course, the Heat Miser has an open invitation!
1/2 cup dry kidney beans, soaked overnight
1 large onion, diced
2 cloves garlic, minced
2 carrots, sliced
1 small head broccoli, chopped
8 oz mushrooms, sliced
1 tomato, diced
1 cup corn, fresh or frozen
1 tbsp fresh or 1 tsp dried thyme
1 tbsp fresh or 1 tsp dried rosemary
1 tbsp tamari
2 cups vegetable broth
2 tsp tapioca flour
FOR THE TOPPING:
4-6 large potatoes, red or russet (russet are more commonly used)
1 cup almond milk
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbsp hummus
sea salt and cracked pepper, to taste
Cook soaked kidney beans on medium high heat until tender. About 1 hour.
Heat a large pot and add onion. Add a bit of the kidney bean or plain water, if needed, to keep onions from burning. Cook until onions become tender. About 5 minutes.
Add garlic and carrots. Cook for 5 minutes.
Add broccoli, mushrooms, tomato and corn. Cook 1-2 minutes.
Add remaining ingredients. Cook until vegetables are tender. About 15 minutes.
FOR THE TOPPING:
Peel and cube potatoes – about 1 inch. Boil for about 15 minutes or until tender.
Heat almond milk.
Remove potatoes from heat. Blend in almond milk and the remaining ingredients.
Preheat oven at 350°.
Scoop filling into a casserole dish. Top with potatoes and sprinkle with paprika.
Heat for about 30 minutes or until potatoes begin to brown and filling begins to bubble.