Vegan Hamburger Pie
A hearty vegan take on the classic hamburger pie: savory plant-based ground beef and green beans in a rich tomato sauce, topped with creamy mashed potatoes and melty vegan cheese. Comforting, family-friendly, and great for a cozy dinner or meal prep.
Ingredients
- 6 potatoes boiled and mashed
- 1 tablespoon olive oil
- 400 g plant-based ground beef
- 2 cups green beans
- 2 cups tomato sauce
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup vegan cheese grated
- fresh parsley for garnish
Instructions
- Boil the potatoes in a pot of salted water. Once soft, drain and mash them with a potato masher or hand mixer.
- Preheat the oven to 400°F (200°C).
- In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the plant-based ground beef to the pan and cook until browned, about 5 minutes.
- Stir in the dried thyme, oregano, salt, pepper, tomato sauce, and green beans. Simmer until the vegetables are tender and the sauce has thickened, about 10 minutes.
- Grease a 9-inch pie dish and spread the filling evenly across the bottom. Cover with a thick layer of mashed potatoes.
- Bake the pie for 25-30 minutes, or until the top is golden brown.
- Using a towel or oven gloves, remove the pie from the oven, sprinkle the vegan cheese over the mashed potatoes, and return it to the oven for another 7-10 minutes. For a browner cheese top, switch to the grill/broiler for the last few minutes.
- Serve hot, garnished with fresh parsley and a side salad or steamed vegetables, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days and reheat in the oven until warmed through. Green beans work fresh or frozen, and a starchy potato (such as Russet) gives the smoothest mash.