Step 1: In large bowl, pour 1 cup (250 mL) boiling water over TVP; cover and let stand for 10 minutes.
Step 2: Meanwhile, in shallow Dutch oven, heat oil over medium-high heat; cook celery, onions and garlic, stirring occasionally, until golden. (about 10 minutes).
Step 3: Stir in potatoes, tamari, savory, salt, pepper, allspice, cloves, bay leaves and TVP and cook, stirring often, for 5 minutes
Step 4: Stir in broth and 1 cup (250 mL) water; bring to boil.
Step 5: Reduce heat, cover and simmer until potatoes are tender (30 to 40 minutes).
Step 6: Break up most of the potatoes with back of spoon then simmer, uncovered, until slightly thickened (7 to 10 minutes); Let cool. (If making ahead may be refrigerated for up to 24 hours at this point.).
Step 7: Prepare pie plate with pastry, trimmed to fit and spoon in filling.
Step 8: Place top crust over filling; trim to leave 3/4-inch (2 cm) overhang and fold overhang under pastry rim; flute to seal; Cut steam vents in top.
Step 9: Bake in bottom third of 400°F (200°C) oven until bubbly and golden (about 1 hour).
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.