Dairy-Free Savory Potato Pie
Warm and hearty, this Dairy-Free Savory Potato Pie is a plant-based twist on a classic comfort dish that’s perfect for any dinner table. Crafted with tender Russet potatoes, aromatic herbs like rosemary and thyme, and a creamy almond milk base enhanced with nutritional yeast for a cheesy flavor, this recipe ensures a rich and satisfying filling without the use of dairy. Encased in flaky dairy-free puff pastry, it’s an elegant yet approachable dish, featuring vibrant peas and corn for added texture and color. This pie is baked to golden perfection and garnished with fresh chives for a stunning finish. Whether you’re catering to dietary restrictions or simply craving a wholesome meal, this recipe delivers both in flavor and presentation. Ready in just over an hour, it’s ideal for cozy family dinners or special occasions.
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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the potatoes into 1/2-inch cubes.
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.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic, rosemary, thyme, salt, and black pepper to the skillet. Cook for another 2 minutes until fragrant.
In a small bowl, whisk together the almond milk and cornstarch.
Slowly stir the almond milk mixture into the skillet with the onions and herbs. Cook, stirring continuously, until the mixture thickens, about 5 minutes.
Stir in the nutritional yeast and cooked potatoes, combining well.
Add the peas and corn, mixing until evenly distributed. Remove from heat and let the filling cool slightly.
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.
Fill the pastry-lined dish with the potato mixture, spreading it evenly.
Cover the pie with the second pastry sheet. Trim any excess and crimp the edges to seal the pie.
Cut a few slits in the top of the pastry to allow steam to escape.
Brush the remaining olive oil over the top of the pastry for a golden finish.
Bake in the preheated oven for 30-35 minutes until the pastry is golden brown and crisp.
Allow the pie to cool for 10 minutes before slicing.
Garnish each slice with chopped chives before serving.
Nutrition Facts
Calories |
4206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.4 g | 240% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4232 mg | 184% | |
| Total Carbohydrate | 564.8 g | 205% | |
| Dietary Fiber | 52.7 g | 188% | |
| Total Sugars | 52.4 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 757 mg | 58% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 8507 mg | 181% | |
*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.
