Optional - 2 tsp cornstarch or arrowroot powder (tapioca flour)
For the potatoes
5 medium white potatoes
2small sweet potatoes
1/2 cup almond milk or any other plantbased milk of choice
Optional:
2 tbsp nutritional yeast
1 clove garlic minced
Instructions
Step 1
Add all the "filling" ingredients into the slow cooker (except the flour)
Stir until everything is combined.
Cook on low for 8 hours/high 4 hours
If the consistency is too runny, do the optional method -
- 2 tsp cornstarch or arrowroot (tapioca flour) powder (combine/mix in 3/4 cup water)
Either 30min prior to finishing or put back on HIGH for about 10-15min so it can simmer and thicken (or if you have a simmer option on your cooker use that)
Step 2 – (to be completed just before the pie filing is cooked)
**you can also find a “slow cooker” option for mash or complete via stove top
Preheat oven to 180 degrees C/350 F. Meanwhile, Peel and cut potatoes into medium pieces and cook in a large saucepan of boiling water on stove until tender
Drain and add milk and butter and mash to a smooth mashed consistency
Step 3
Add pie filling into an oven proof baking dish
Spoon the mash potato on top
Optional – add cheese (dairy or vegan on top)
Bake for 40-45min - serve
Serve with steam green veggies or baked cauliflower
Notes
Inspired by a recipe from www.earthofmaria.com
**Please note, the oven dish I used is my smaller one, I had plenty of filling left over to freeze.