Vegan Cheese and Potato Pie

Vegan Cheese and Potato Pie

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Vegan Cheese and Potato PieVegan Traditional Cheese and Potato Pie!

My Vegan Cheese and Onion Pie is a re-creation of the old school British Cheese and Potato Pie.

Many people have fond memories of enjoying Cheese and Potato Pie for school dinners or served up by their mum or grandmother.

Traditional Cheese and Potato Pie is not too common these days but has been making a comeback as evidenced by photos of Homemade Cheese and Potato Pies in Social media sites!

So what is a Traditional Cheese and Potato Pie?

Basically its a pie with a pastry crust, filled up with a mashed or scalloped potato filling. And generally onions are mixed through.

Sliced tomatoes placed across the pie are a classic touch.

The pie is then baked till golden.

Although some Cheese and Potato Pie recipes do not include a pastry crust.

And some sources refer to this pie as a Cheese and Onion pie whilst still containing potato.

What is a Vegan Traditional Cheese and Potato Pie?

My Vegan Cheese and Potato Pie has a wholemeal pastry crust, filled up with mashed potato and onion. Seasoned with garlic and onion powder. With nutritional yeast providing the essential cheesy hit!

Absolutely delicious!

(The plant-based Dr Greger has found that nutritional yeast can help prevent and reduce the symptoms of a common cold. So yet another reason to include this tasty natural food in our diet!)

I was going to leave the pie at that but thought it needed something else.

Traditionally sliced tomatoes are placed diagonally across the pie top but my kids are not the best fans of baked tomatoes so I decided not to add these.

Instead I made a quick vegan cheese sauce and poured this over.

I sprinkled a little plant-based cheese over to please my kids. But feel free to add the classic tomato slices in a diagonal fashion across the finished pie.

Vegan Potato and Cheese Pie
The wholemeal pastry crust is so crisp and nutty. And the wholemeal cheese sauce is amazing!

I served my family’s Cheese and Potato Pie with steamed broccoli and baked beans.

It was so tasty!

Unbelievably cheesy and lovely flavour of onions running through. Perfect!

Don’t be put off with using wholemeal flour for the pastry and the cheese sauce as it certainly adds extra flavour and I think makes the pie much more tastier. Not to mention way more nutritious!

I will definitely be adding this recipe to our regular meals.

Vegan Traditional Cheese and Potato Pie

Serves 6.

Do you have fond memories of Cheese and Potato Pie from childhood? Now you can enjoy a plant-based, vegan-friendly pie!  This pie will be a particular favourite with families and kids!

Perfect for filling up kids tummies with wholemeal, plant-based goodness.

Chilled slices of pie are perfect for picnics and work/school lunches.

Vegan Cheese and Potato Pie

Vegan Traditional Cheese and Potato Pie!

A traditional British meal, loved for at least 100 years!
Now recreated into a plant-based, vegan cheezie delight! Enjoy hot or cold.
5 from 2 votes
Course Dinner, Main Course
Cuisine British
Servings 6 slices

Equipment

  • Deep pie dish/ casserole dish. I used a lasagne dish that was 27cm/ 11 inch long. 18 cm/7 inch wide. And about 6 cm/ 2 1/2 inches deep. Your dish can be a bit bigger as there is enough pastry.
  • Saucepan

Ingredients
  

  • For the pastry:
  • 225 grams wholemeal plain flour about 2 cups
  • 110 grams plant-based margarine or vegan butter about 3/4 cup
  • 1 tablespoon dried mixed herbs
  • water to mix
  • For the filling:
  • 700 grams potatoes, chopped about 6-7 cups. If the potato skins are fine they can be left on for extra nutrition. It doesn't affect the filling texture.
  • 1 large onion, chopped or 2 small
  • 1/2 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 3 tablespoons plant-based milk plus enough potato water to make the potato mash
  • For the cheese sauce:
  • 1 tablespoon plant-based margarine or vegan butter
  • 2 tablespoons plain wholemeal flour
  • 375 ml plant-based milk or 1 and 1/2 cups
  • 1/4 cup nutritional yeast plus salt and pepper to taste
  • grated plant-based/vegan cheese, optional I used Asda Plant-based cheddar

Instructions
 

  • Prepare the pastry.
    Add the wholemeal flour and plant-based margarine to a mixing bowl.
    With your finger tips rub in the margarine until the mix looks like crumbs.
  • Mix in the herbs.
    Slowly add tablespoons of water until a ball can be formed.
    If your pastry ball is too sticky just sprinkle in some more flour If its too dry and crumby add a little bit more water.
  • Lightly knead for a minute until you have a smooth ball.
    Set aside in the refrigerator for at least 15 minutes. I just place on a saucer in the fridge.
    pastry ball
  • Preheat oven to 180 Fan/200 Celsius/ 390 Fahrenheit/Gas 6
  • Boil the potatoes and onions until soft.
    About 12 minutes.
  • Drain but keep the cooking liquid.
  • Add the milk, onion powder, garlic powder, and nutritional yeast.
    Give everything a good mashing!
    Add tablespoons of the potato water, mash and whip with a spoon until your potatoes are nice and creamy.
    Season to taste.
  • Prepare a deep pie dish or a casserole dish by greasing and then lining with some greaseproof paper.
  • Roll out your pastry until thin (roughly about 1/2 cm) and line your dish.
    Tip: Use the rolling pin to roll up and drape the pastry over the dish. Carefully drop into the dish. Don't worry if it breaks as you can just press it back together in the dish.
    Prick the pastry base with a fork.
    Trim the sides with a butter knife.
    Add a piece of scrunched up kitchen foil to cover the pastry.
    Blind bake the pastry case for 15 minutes.
    pie pastry lined
  • Remove the kitchen foil and bake for another 15 minutes.
    trimmed pastry
  • Remove the pastry case from the oven and scoop in your potato mix.
    Smooth the top down.
    Turn the oven up to 190 Fan/210 Celsius/ Fahrenheit 410/ Gas 6.
    potato mix in pastry case
  • Now make the cheese sauce.
    Melt a tbsp of plant-based butter in a small saucepan.
    Once melted add 4 tablespoons of potato water.
    Whisk.
  • Add 2 tbsp of wholemeal flour and whisk continuously for a few minutes.
  • If your roux is too thick add a few more tbsp's of potato water to thin.
  • Slowly add the plant-based milk, whisking all the time.
  • Bring to the boil, lower and simmer gently for about 5 minutes. The sauce should become thicker.
    Stir frequently to prevent sticking and burning.
  • Take off the heat and mix through 1/4 cup of nutritional yeast.
    Check the seasoning and add salt and pepper to taste.
  • Pour over the mashed potato, smoothing it out evenly over the surface.
    potato pie with cheese sauce and grated cheese
  • At this stage I added a little sprinkle of plant-based cheddar cheese. Add sliced tomatoes if liked.
  • Bake for 25-35 minutes until nice and golden.
    Vegan Cheese and Potato Pie
  • Serve!
    vegan cheese and onion pie
Keyword Cheese Pie, Plant-based, potato pie, traditional, Vegan

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Many thanks!

Vegan cheese and potato pie

Vegan Cheese and Potato Pie Recipe Notes

  • Serve your pie with your family’s favourite vegetables and sides.
  • Cool leftovers quickly and place, covered in the refrigerator for up to 3 days.
  • Chilled leftover pie is delicious straight from the fridge.
  • To reheat set your oven to 180 Fan/200 Celsius/390 Fahrenheit/gas 6 and bake for about 25 minutes until piping hot. To avoid browning too much, place your pie near the bottom of your oven or cover with some loose kitchen foil over the pie but not actually touching your food. I reheated my leftover pie in already cut slices on a baking tray and not in the original casserole dish.
  • Save time by preparing your pastry or mashed potatoes the day before.

Looking for more plant-based, vegan meal ideas and inspiration?

Check out my Chickpea Scramble. Perfect for a speedy lunch! Serve up in Romaine lettuce leaves or stuffed into a tortilla wrap. Yum!

vegan scrambled chickpeas

Or my winter-warming Traditional Vegan ‘Beef’ Stew:

vegan beef stew

Time for a Traditional Pudding? Try my Classic Vegan Slow Cooker Rice Pudding. Method for cooker top and oven included!vegan slow cooker rice pudding

If you like my recipes and posts then it would be amazing if you would consider liking, sharing or pining on social media/Pinterest.

All comments and feedback much appreciated!

All my recipes are home-cooked and enjoyed by my Scottish family.

All photography is home-cooked also! But I am constantly trying to improve!

Many Thanks and Take Care.

Vegan Traditional Cheese and Potato PieVegan Cheese and Potato Pie

 

6 Comments

  1. This looks like a unique way of adding potato to meals without the usual mash or bake. Your combination with broccoli and baked beans is ideal.

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