Vegan Mozzarella Mashed Potato Pie
Mashed potatoes become surprisingly elegant in this simple casserole that is invariably a hit with guests.
5 to 6 medium potatoes
2 tablespoons Earth Balance
2/3 cup rice milk
Salt and freshly ground pepper to taste
1/2 cup fresh bread crumbs
8 ounces grated mozzarella-style nondairy cheese
Paprika for topping
- Cook or microwave the potatoes in their skins until tender. When they’re done, plunge them into a bowl of cold water, then preheat the oven to 350°F (175°C).
- When the potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Add the Earth Balance and mash until the potatoes are smooth and fluffy. Stir in the rice milk and season with salt and ground black pepper.
- Generously oil a 9-inch casserole dish (preferably round, though a square one will do). Line the bottom of the dish with half of the crumbs. Pour in half of the mashed potatoes, smooth down, and top with half of the grated cheese. Repeat with the remaining potatoes and cheese. Repeat with the remaining potatoes and cheese. Sprinkle the remaining bread crumbs over the top and follow with a generous sprinkling of paprika.
- Bake for 35 to 40 minutes or until the top is nicely browned. Allow to stand for 10 minutes, then cut into wedges or squares and serve.
Makes 6 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.