Tater Tot Beer Pie

The recipe is adapted from the Brewpub Tater-Tot Pie recipe from the book American Vegan Kitchen. I changed it quite a bit to suit me.

1 T olive oil and 1 T Earth Balance

1 large onion chopped

2 large carrots, chopped

1/2 cup celery, chopped

2 large portabellas, diced or 1 can drained mushrooms if you don't have fresh

2 T italian seasoning

2 t thyme

1 t oregano

1/2 t celery salt

1/2 t savory

1/2 cup beer ( I used a little more)

1/2 cup water mixed with 1/2 a vegan chicken boullion

1/4 cup plus 2 T tomato Paste

Salt and Pepper to taste

1 package Gardein Chicken Strips

1/2 package Daiya Cheddar Cheese

1 pound frozen tater tots, thawed enough to cut in half

paprika for dusting

1. Spray a 3-quart casserole. Preheat the oven to 400°F.
2. In a large skillet, heat the olive oil and margarine over medium heat. Add the onion, carrots, and celery. Cook 5 minutes, until the onion is translucent. Add the mushrooms, Gardein Chicken and spices. Cook and stir a few minutes. Add the beer, broth, and tomato paste. Season with salt and pepper to taste. Add Daiya, stir to combine and cook for 5 minutes. At this point, you can add more beer if it seems dry and cook a little longer. Transfer to the casserole dish and set aside.
3. Cut the Tater Tots in half and spread them evenly on top of the casserole. Sprinkle with paprika.
Bake for 30-40 minutes or until golden brown on top. Let stand 5 minutes before serving