Not so Vegetarian Pot Pie

So today is our meatless supper night and I wanted to make a vegetarian pot pie, but I had no veggie stock.. So here is my take on “Meatless” pot pie..

 

Ingredients:

1 red pepper, chopped
1 medium white onion, chopped
2 celery stalks, chopped
10 mushrooms, quartered
2 carrots, finely chopped
2 cloves garlic, minced
1 sweet potato, cut in small bite size pieces
1/2c frozen peas
1tbsp parsley
1/2tbsp thyme
2c chicken stock (veggie stock is best)
1/4c flour
salt and pepper to taste
2tbsp olive oil

Method:
In a large sauce pan heat up the oil, when the oil is hot enough add the onions, garlic, carrots and celery.. Once the onions become translucent add the mushrooms, sweet potato and the red pepper.. Once the veggies are added you can add the thyme, parsley, salt and pepper.. Cook for about 5 min.. Sprinkle the veggies with the flour and cook out for about a minute.. Add the chicken stock and mix it up, make sure you scrap the bottom to get all the goodies there.. Pour into pie plate and top with pie crust.. Cook at 375 for 30-45 min..

Pie Crust (compliments of Tasty Kitchen: A Happy Recipe Community)

Ingredients:
1-½c Crisco (vegetable Shortening)
3c All-purpose Flour
1 whole Egg
5tbsp Cold Water
1tbsp White Vinegar
1tsp Salt

n a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

We really enjoyed out Meatless Pot Pie, I hope that you fit it in for your Supper sometime 🙂

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