Dairy-Free Savory Potato Pie

Discover the perfect comfort food with this Dairy-Free Savory Potato Pie, a hearty and luscious dish that’s entirely plant-based! This recipe features tender chunks of russet potatoes, sautéed onions, and garlic, combined with aromatic fresh rosemary and thyme for a flavorful filling. Thickened with a creamy almond milk and cornstarch mixture, and enhanced by the cheesy hint of nutritional yeast, this pie is loaded with nutritious peas and corn for added texture and taste. Encased in flaky dairy-free puff pastry and baked until golden, it’s not only a stunning centerpiece but also a crowd-pleasing meal ideal for family dinners or potlucks. Quick to prepare and satisfying for everyone, this dairy-free potato pie is a delicious choice for those seeking comfort food without compromise.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 4 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 Garlic cloves, minced
• 1 teaspoon Fresh rosemary, chopped
• 1 teaspoon Fresh thyme, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Unsweetened almond milk
• 2 tablespoons Cornstarch
• 2 tablespoons Nutritional yeast
• 1 cup Frozen peas, thawed
• 1 cup Frozen corn, thawed
• 1 package Dairy-free puff pastry sheets
• 2 tablespoons Chives, chopped (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and dice the potatoes into 1/2-inch cubes.

Step 3

Bring a pot of salted water to a boil, add the potatoes, and cook for about 10 minutes until they are tender. Drain and set aside.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Step 5

Add the minced garlic, rosemary, thyme, salt, and black pepper to the skillet. Cook for another 2 minutes until fragrant.

Step 6

In a small bowl, whisk together the almond milk and cornstarch.

Step 7

Slowly stir the almond milk mixture into the skillet with the onions and herbs. Cook, stirring continuously, until the mixture thickens, about 5 minutes.

Step 8

Stir in the nutritional yeast and cooked potatoes, combining well.

Step 9

Add the peas and corn, mixing until evenly distributed. Remove from heat and let the filling cool slightly.

Step 10

Roll out the puff pastry sheets to fit a 9-inch pie dish. Line the bottom of the pie dish with one sheet of pastry.

Step 11

Fill the pastry-lined dish with the potato mixture, spreading it evenly.

Step 12

Cover the pie with the second pastry sheet. Trim any excess and crimp the edges to seal the pie.

Step 13

Cut a few slits in the top of the pastry to allow steam to escape.

Step 14

Brush the remaining olive oil over the top of the pastry for a golden finish.

Step 15

Bake in the preheated oven for 30-35 minutes until the pastry is golden brown and crisp.

Step 16

Allow the pie to cool for 10 minutes before slicing.

Step 17

Garnish each slice with chopped chives before serving.

Nutrition Facts

Serving size	(2556.2g)

Amount per serving	% Daily Value*
Calories	4205.7

Total Fat 187.4g	0%
Saturated Fat 59.6g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 4232.4mg	0%
Total Carbohydrate 564.8g	0%
Dietary Fiber 52.7g	0%
Total Sugars 52.4g
Protein 86.5g	0%

Vitamin D 87.8IU	0%
Calcium 757.2mg	0%
Iron 28.3mg	0%
Potassium 8506.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.3%

Protein: 8.1%

Carbs: 52.6%