Pie Crust

Pie Crust


This vegan recipe is perfect for a quick weeknight meal with super leftovers for lunches the next day, or to celebrate St Patrick’s Day. A meaty, hearty and easy veggie Shepherd’s Pie; made with a saucy mushroom and ground round stew, filled with corn, peas and carrots, and topped with fluffy mashed potato.






This recipe rivals even the meatiest Shepherd’s pie dishes out there. Also, you don’t need an Irish holiday as an excuse to eat like the Irish. Shepherd’s pie is for the Irish at heart. It’s a classic comfort food that probably hit your dinner table regularly while growing up, and for good reason.
During the days of British India, the Indian cooks dubbed the dish ‘tiffin’, which basically means a perfect light snack. Although I may not agree that this dish is light per se, it definitely serves as an excellent snack, lunch, or dinner. It’s also a prime pre or post drinking meal for St.Patties day for all you hooligans out there. So let me spill the beans (magic beans of course) on this dish. Trust me, any eejit can pull this off…

Start by preheating your oven to 400F. The meaty filling for this shepherds pie is going to be made extra meaty with veggie ground road and mushrooms. Mushrooms have a delicious meaty and hearty texture and earthy flavour that mimics animal-based meat. In a large saucepan, heat vegetable or coconut oil over medium-high heat. Add chopped onion and minced garlic and sauté for 3 to 5 mins, or until translucent. Add finely chopped mushrooms and sauté for 5 mins, until mushrooms are tender and reduced in size by half. Add veggie ground round (I like Yves or Beyond Meat), water, dry red wine, ½ can of tomato paste, vegan Worcestershire, veggie or no-beef bouillon, mustard powder, bay leaf, pepper, and rosemary, and bring to a simmer. Cover the pan or pot and immediately reduce heat to medium low. Simmer for 5 minutes, stirring frequently. Add diced carrots, corn, and peas to the veggie ground round mixture, and stir until combined. Simmer for an additional 15 mins or until the carrot is cooked tender. Add more water, 1 tbsp at a time, if mixture begins to dry out. You want this mixture to be moist, not too wet or soggy. After 15 mins, remove the bay leaf and season with salt and pepper, to taste.

Now let’s work on the mash! In a large pot bring peeled and sliced potatoes covered in salted water to a boil and cook for 10-15 mins, or until fork tender. When potatoes are cooked, strain them and return them to the pot. Add your non-dairy milk of choice, vegan butter and nutritional yeast, and mash until there are no lumps or clumps. Let’s put this thing together! Scoop the meaty filling into an 11 by 7-inch casserole dish and spread it out using a spatula. Then, spoon the mash over the filling and spread it out evenly with a clean spatula or spoon. Make sure to pay special attention to the edges. You want to create a potato-seal in order to prevent any spill over due to bubbling of filling. I like my potato layer to have a bit of a crust, so I rough up the surface of the mashed potatoes with a fork, this also helps the crust to brown nicely. Place the casserole dish onto a cookie sheet (in case of spill over) and bake for 25-30 mins or until the potato mash begins to brown. Remove the casserole dish from the oven to a cooling rack and let it sit for 15 mins before slicing and serving. Serve on it’s own or with a side of baked beans, and gravy.

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Pie Crust

Graham Cracker Pie Crust Recipe Preview | How To Make – Ruby Day

Graham Cracker Pie Crust Recipe Preview | How To Make – Ruby Day

Watch next, “Mint Chocolate Chip Ice Cream Smoothie Recipe Uncut Preview”


*Ingredient List*
* Graham Crackers
* Butter or Coconut Oil
* Sugar

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We made this channel on a quest to create living a healthier lifestyle, having fun in the kitchen with new flavors, learning more about yoga and becoming a better you! I love you Sparkling Rubies!

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Pie Crust

Mini Oreo Pies for Pi Day 3/14!

(I made 8 smaller pies in this video, but I am increasing the written ingredients for the oreos and butter so you can get 12.)
30 oreos, crushed into fine pieces (I only used 20 in this video so if you want to make more than 8, use 30.)
6 tbsp butter (I only used 4tbsp in this video)
1 package(4.2 oz.) cookies n cream instant pudding mix
2 cups milk
1/2 cup whipped topping
1/3 cup chocolate chips or melting chocolate

1. Place the oreo cookies in a ziplock bag and break them into find crumbs.
2. Melt the butter in the microwave, and add the cookie crumbs to the melted butter.
3. Stir until well combined.
4. Grease a muffin tin with butter or oil very well!!! (You do no want your pie crusts to stick! I greased mine with oil and sprayed them with cooking spray!)
5. Spoon a few tsp of cookie crumbs into each cavity and using your fingers press the crumb mixture up the sides and on the bottom until a pie shell is formed.
6. Use up all the mixture and transfer the muffin tin to the refrigerator for 30 minutes.
7. In a microwavable bowl, melt your chocolate in 30 second increments until it is completely melted, stirring inbetween each time.
8. Transfer the melted chocolate to a small ziplock bag and cut the tip of one end off.
9. On a parchment lined baking sheet, make the Pi symbols with your chocolate and place in the refrigerator at least 10 minutes to set.
10. When your 30 minutes is almost up for your pie crusts, whisk the milk and pudding mix in a large bowl for 2 minutes.
11. Add the whipped topping and stir to combine.
12. Remove the pie crusts from the refrigerator and using a knife, go around the edges to break it free from the muffin tin. (Take your time so you don’t break the pie crusts.)
13. Scoop the pudding mix into each pie crust.
14. Remove the Pi symbols from the refrigerator and place one on each pie! Store in an airtight container in the refrigerator. Enjoy!!!

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Pie Crust

Paleo Chocolate-Pumpkin Tart | Paleo, Vegan, Gluten-Free, Dairy-Free, Nut-Free

• pumpkin puree 8 TBSP | 140g
• maple syrup 3 1/2 TBSP | 69g
• vanilla extract 1/2 TBSP
• coconut oil, melted 3 1/3 TBSP | 47g
• coconut flour 9 1/8 TBSP | 64g
• tapioca flour 3 1/2 TBSP | 56g
• cinnamon 1/2 tsp
• a pinch of salt

• pumpkin puree 1 cup and 5 1/2 TBSP | 320g
• maple syrup (or another liquid sweetener of your choice)
6 4/5 TBSP | 136g
• coconut oil, melted (but not hot) /230g
• vanilla extract 2 1/4 tsp
• cinnamon 1 1/4 tsp
• a pinch of salt
• cloves, allspice (ginger), and nutmeg 1/8 tsp of each
• cocoa powder 1/2 cup 1 TBSP | 67g

• Pre-heat oven to 350°F | 180°C. Oil tart pan (8 inches | 20 cm in diameter) and set aside.
• Place pumpkin pure, maple syrup, coconut oil, and vanilla extract in a medium mixing bowl and mix into a smooth consistency.
• Mix coconut and tapioca flours, cinnamon, and salt together and add to the mixture.
• Scoop out the mixture into the pan. Use your hands / spoon to press the mixture down along the bottom and up around the walls of the pan forming the crust.
• Bake for about 20 min.
• Remove from oven and allow to cool in the pan for at least 10 min.
• Place chocolate filling ingredients into a high-speed blender and process until mixture is smooth.
• Once the tart shell has cooled, pour this mixture into the tart and smooth out the top with a spatula.
• Let it stay in refrigerator, preferably overnight.

** TBSP = tablespoon, tsp = teaspoon
Background music:
1/ Amazement, author: Freedom Trail Studio
2/ No Good Right, author: Freedom Trail Studio
Source: YouTube Audio Library:

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