Total Time
5hrs
Prep 4 hrs
Cook 1 hr

Veggie and lentil pie with a mashed sweet potato top!

Ingredients Nutrition

Directions

  1. Mashed Sweet Potatoes:.
  2. Slice sweet potatoes into 1/2" thick discs.
  3. Boil until you can cut through them easily with a wooden spoon (20-30 minutes).
  4. Drain.
  5. Mash until thoroughly homogenized.
  6. Add milk, butter, maple syrup, pumpkin pie spice, and mash some more. You want them to have a nice creamy consistency and to get this you may have to add the milk a small amount at a time so they don't come out soupy.
  7. Black Bean Filling: Quick-soak the black beans by jut covering them with water, bringing to a boil, then letting sit for 2 hours.
  8. Do not drain the beans. Add remaining ingredients and simmer on med-low heat until the liquid has mostly evaporated (2-3 hours).
  9. I used beef bullion, but that technically makes this recipe non-vegetarian. To conform to true vegetarianism, try veggie bullion, miso, or soy sauce.
  10. Quinoa Filling: Add quinoa, rice, water, and spices to a rice cooker.
  11. Cook until the rice cooker says it's done, about 20-25 minutes.
  12. Lentil Filling: Add lentils, water, butter, and spices to a rice cooker.
  13. Cook until the rice cooker says it's done, about 20-25 minutes.
  14. Pie Crust: Follow the directions on the pie crust box, or make your own (I got lazy and used the box kind).
  15. Form the pie crust to the inside of a lightly-oiled large cast-iron skillet.
  16. Assembly and final baking: Layer various fillings in which ever order you prefer into the pie crusted skillet.
  17. Put the mashed sweet potato topping on the top and spread it around with a spatula so that it's smooth.
  18. Bake at 350 degrees for about an hour. Everything's already cooked except for the crust, so you really just want to keep an eye on it until the crust starts to look a little golden.