Wednesday, March 17, 2010

Veggie Pot Pie



Happy St. Patrick's Day! To answer your first question, no, I am not making Shepherd's Pie or corned beef and cabbage. To answer your second question, I'm making my own version of savory pie- a root vegetable pot pie! With a variety of fresh root veggies from the Greenmarket, veggie pot pies are only too easy to make up! I used some soy milk to create a creamy sauce for the veggies, but you can feel free to cut some of the calories and use some olive oil instead.

When you realize that the concept behind Shepherd's Pie was to rescue rotten meat, root vegetable pot pie makes so much more sense!


The Whats:

* 2 large parsnips, cut into half inch pieces
* 3 medium turnips, cut into half inch pieces
* 1 large yellow onion, sliced
* 4 medium carrots, cut into half inch pieces
* 1 medium sweet potato, cut into half inch pieces
* 1/4 cup extra virgin olive oil
* 1 1/2 tbsp. rubbed sage
* 1 1/2 tbsp. chopped thyme
* salt & black pepper to taste
* 4 tbsp. soy butter
* 2 cups soy milk
* 1/4 cup all purpose flour
* 1/4 tsp. grated nutmeg

For biscuit topping:
* 2 cups all purpose flour
* 2 1/2 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. sea salt
* 2 tsp. nutmeg
* 7 tbsp. cold soy butter, in chunks
* 3/4 cup soy milk


The Hows:

1) Preheat oven to 425 degrees. In a large roasting pan, toss the parsnips, turnips, onion, carrots, and sweet potato with olive oil and 1 tbsp. each sage and thyme until coated; lightly season with salt & pepper, and roast for 30 to 35 minutes, stirring once halfway through roasting. Remove vegetables from oven; lower heat to 375 degrees.

2) While vegetables roast, melt butter in a medium saucepan. Add the flour and cook over medium heat, whisking for about 2 minutes, until golden. Add soy milk to the pot; reduce heat to low and whisk often until thickened, about 10 minutes. Remove from heat, and whisk in remaining sage and thyme, nutmeg, and some salt and pepper. Fold sauce into the roasted vegetables.

3) Spoon vegetable mixture into a 9-inch Pyrex pie pan. Top with unbaked biscuit mix. Bake pie for 15 to 20 minutes, or until biscuits are golden and risen and the vegetable filling bubbles. Allow pot pie to cool before serving.

To make the biscuit topping: In a large mixing bowl, whisk together flour, baking powder, baking soda, sea salt, and nutmeg. Using your hands, or a fork, crumble the butter into the flour mix until mixture resembles a coarse meal. Add soy milk and mix until dough just comes together. Turn dough onto a floured surface and knead several times until smooth. Roll out to 1/4 inch thickness, and top pie with pieces of rolled dough.

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