These hot pots are a combination of a vegetable pot pie and the classic potato-topped Shepherd's Pie. Comforting and satisfying, this recipe is great for both adults and kids, and it is incredibly easy to prepare for weeknight meals or family dinners. For meat-eaters, try adding a bit of bacon or ham for a little extra savory flair.
Makes 4 2-cup hot pots
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
- For the mashed potato topping:
- 4 lbs red potatoes, scrubbed, peeled and chopped into 1” chunks
- 2 cups plain unsweetened soymilk
- ½ cup soymilk powder
- 2 T. apple cider vinegar
- 2 t. salt, plus more to taste
- Pepper, to taste
- For the filling:
- 1 T. olive oil
- 1 medium-sized white onion, chopped
- 2 stalks of celery, chopped
- 1 cup finely chopped carrots
- 2 10-oz bags frozen broccoli
- For the sauce:
- 4 cups soymilk
- ½ cup vegetable broth powder
- ¼ cup flour
Preparation:
1.Preheat the oven to 400 F. Lightly oil 4 2-cup oven proof dishes (or oven proof dishes of similar size) and set aside.
2. Make the mashed potatoes. Bring several cups of water to a boil in a medium-sized stockpot over high heat. Add the potatoes and boil until tender, about 12 minutes. . Using a colander, drain the potatoes once tender and transfer to a medium-sized mixing bowl. Using a potato masher or fork, mash the potatoes until creamy.
3. Meanwhile, combine the soymilk, soymilk powder and vinegar in a blender until smooth. Pour the mixture into a small saucepan, add the salt, and, stirring frequently, cook over low heat until smooth, about 2 minutes.
4. Using a colander, drain the potatoes once tender and transfer to a medium-sized mixing bowl. Using a potato masher or fork, mash the potatoes until creamy, adding the soymilk mixture in increments until all has been added. Set aside until ready to assemble the hot pots.
5. Make the filling. Boil several cups of water. Set the broccoli florets in a steam basket and fit this into the pot. Steam the florets until the broccoli is just slightly tender but still crisp, about 3-4 minutes. Remove from heat and set aside.
6. Meanwhile, in a medium-sized saucepan over medium-high heat, heat the oil, adding the onions and celery once hot. Cook until slightly tender, about 3-4 minutes. Add the carrots. Cook the vegetables, stirring frequently, until the onion is translucent and the carrots are slightly tender, about 5 minutes more. Remove the pan from heat, and stir in the broccoli, tossing until well mixed. Portion the vegetables into the prepared dishes.
7. Make the sauce. In a small saucepan over low heat, stir together the soymilk, vegetable broth powder and flour until there are no lumps. Cook until slightly thickened, about 2 minutes.
8. Assemble the pots and bake. Pour the sauce over the vegetables in each of the dishes. Using a large spoon or spatula, spread the mashed potatoes over the vegetables. Bake until golden brown, about 20 minutes. Serve hot.
