Entrees, Fall Recipes, Vegan Food

Hamburger Pot Pie Casserole

2 comments

 

I swear nothing is better than a yummy, cozy casserole for fall dinners. This Hamburger Pot Pie casserole is my new favourite recipe for Sunday night dinners. And it makes amazing leftovers too so you can have it during the week when things get busy! Its kind of like shepherd’s pie meets pot pie meets a savoury cobbler. I used delicious veggies and Beyond Meat in the filling, then we have a gravy added in there to keep things from drying out. The topping is a savoury version of the peach cobbler topping from my first cookbook! Its like little mini pockets of biscuit that not only tastes great but really adds something unique and fun to this recipe.

I feel like casseroles really have a bad reputation. Whenever I hear casserole, I think boring, basic and… tuna?? My mind always goes to the gross beige casseroles you see in TV or movies. Not really my vibe!! But this one is special! It’s hearty, comforting, and despite being more on the comfort food side, still contains a good amount of protein and veggies. The best news is you can totally customize it to use whatever beef substitute you like! I like Beyond Meat for the convenience and for how similar it is to regular beef, but you could do a mix of lentils, soy beef, tofu crumbled and cooked with spices… the list goes on! Get creative and that way you’ll never get bored. Just don’t skip the topping, okay? It truly is the best part.

The details:

This casserole is honestly quite simple despite having a few steps that seem tricky. I swear its easy and soooo worth it!

Start by boiling your potatoes and carrots in a pot of water until they’re fork-tender (about 8 minutes).  Meanwhile, quickly sauté your onion and “beef” until browned. Add all of that to your casserole dish. Stir together the gravy ingredients (just broth, tomato paste and spices) and add that in. Finally, mix together the topping (its super easy I promise) and add it on top. Bake until golden brown on top and bubbling, and that’s it!

I’m going to work on some more casseroles and aim to give you a recipe fairly often during fall and winter because I think my casserole archive on this blog is pretty minimal and it was something you guys requested a lot when I asked what you want more of. I will try to do some “dump and bake” casseroles that require no pre-cooking for those days when you really don’t have it in you to prepare anything major. And then I’ll also have some recipes that maybe have a few steps like this one but are no-fail, always-worth-it recipes you will want to keep forever.

Looking for some more quick Sunday night dinners?

 

And of course, if you make this recipe be sure to let us know how it went in the comments and leave a 5-star rating! Also, take a pic and be sure to tag me on instagram @itslivb so I can repost on my story!

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Hamburger Pot Pie Casserole


  • Author: Liv B
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

Shepherd’s pie meets pot pie meets cobbler. Vegan beef and vegetables in a gravy, topped with biscuit cobbler topping.


Scale

Ingredients

  • 1 package (454g) Beyond Meat Ground Beef or same amount of alternative vegan beef
  • 1/2 onion, diced
  • 2 cups diced potatoes
  • 1 cup chopped carrot
  • 1 cup frozen peas or corn
  • 1 1/2 cups vegetable broth
  • 1/2 cup nondairy milk like oat or soy
  • 2 tbsp corn starch
  • 1 tbsp tomato paste
  • 1 tsp chilli powder
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp ground nutmeg

Topping:

  • 3/4 cup + 2 tbsp all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp cold vegan butter or solid coconut oil
  • 1/3 cup nondairy milk like oat or soy

Instructions

  1. Preheat oven to 400 F. Lightly grease a round, casserole dish (approximately 2.5 litre dish like this).
  2. In a medium pot on the stove, add the potato and carrot and add water until just submerged. Boil on high heat, stirring occasionally, until fork-tender, about 8-10 minutes.
  3. Meanwhile, in a frying pan on medium heat, add the vegan beef and onion and cook, crumbling the beef, until browned, about 6-8 minutes.
  4. In the casserole dish, add the broth, nondairy milk, corn starch, tomato paste, chilli powder, paprika, garlic powder and nutmeg and whisk to combine.
  5. In a large mixing bowl. whisk together the flour, baking powder and salt. Add the vegan butter and use a pastry blender, two knives or a whisk to combine with the flour until it is a crumbly mixture that resembles wet sand. Add the nondairy milk and mix until just combined (it will be sort of a lumpy, uneven dough).
  6. Once potatoes and carrots are cooked, drain and add to casserole dish. Add the frozen peas. Once beef and onions are cooked, add to casserole dish and stir gently to combine everything.
  7. Use a small spoon to drop clumps of dough overtop.
  8. Bake, uncovered in preheated oven for 30 minutes, until browned on top and bubbling.
  9. Remove from oven and let cool about 5 minutes before serving. Enjoy!

2 Comments

  1. made this right away! So good and my 2 kids loved it too!

  2. This was delicious! Thanks so much, love your recipes!

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