Description Edit

Ingredients Edit

Directions Edit

1. Preheat oven to 350F. Lightly oil ovenproof 10 by 15-inch baking dish.

2. Bake sweet potatoes until soft, about 1 hour. Remove from oven; set aside to cool. When cool enough to handle, peel and mash with orange juice, spices and olive oil. Season with salt and pepper.

3. To make vegetable filling: Heat oil in large skillet over medium-high heat. When hot, add onions, garlic, carrots, soy meat and spices. Cook mixture for about 7 minutes, or until soy meat is browned and crusty but not burnt.

4. Reduce heat to medium, and add tomatoes, stock and Cauliflower. When mixture is warmed through, add zucchini, Broccoli, Raisins and almonds. If needed, heat mixture in two batches. Transfer mixture to baking dish. Cover loosely with foil, and bake for 30 to 45 minutes.

5. To make white potatoes: Combine potatoes and salt in large pot with water to cover by 3 inches. Bring to a boil over high heat. Reduce heat to medium and cook potatoes for 10 minutes more, or until tender. Remove from heat and drain potatoes, reserving 2 cups of cooking liquid. Mash potatoes with olive oil, then slowly add 1 cup cooking liquid, or enough to give potatoes a moist, fluffy consistency. Season with salt and pepper.

6. Fill two large pastry bags, one with mashed white potatoes and one with mashed sweet potatoes. Remove baking dish from oven. Pipe decorative design on top of pie, alternating colors for drama.

7. Return casserole to oven for 15 minutes or until potatoes are heated through. Just before serving, place under broiler, and cook until crust is lightly browned.

Other Links Edit

See also Edit

Community content is available under CC-BY-SA unless otherwise noted.