Veggie Tortiere

from https://www.longos.com/recipe/veggie-tourtiere

Ingredients

• 1 Yellow fleshed potato

• 1 Tbs canola oil

• 1 pkg fresh or frozen meat-free ground (thawed if frozen), such as Yves*

• 1 onion, finely chopped

• 1 celery rib, finely chopped

• 1 carrot, grated

• 1 cloves garlic, minced

• 1 1/2 Cup apple cider (alcoholic cider can be used)

• 1 Tbs soy sauce

• 1 tsp dried thyme

• 1/2 tsp ground allspice

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/4 tsp ground cloves

• 2 pre-made vegetable shortening deep dish pie shells

Preparation

Pierce the potato all over with a fork and microwave until tender. peel and mash.

Heat oil in a pan and sauté ground, onion, celery, carrot, and garlic for about 8 minutes or until golden. Stir in mashed potato. Add cider, soy sauce, and all the spices. Simmer for about 10 minutes until most of the fluids have evaporated. Let cool to room temperature.

Defrost pie shells. Add all the filling to one shell. Carefully roll out the second shell to a flat circle. Moisten the rim of the pie and top with the flattened shell. Cut a few vent holes in the top of the pie. Bake at 400F for 45 minutes or until golden.

*You can also substitute a can of black lentils for the veggie ground.