So on a whim, I decided that I was going to give making a vegetarian pot pie a try. When I was little, I loved chicken or beef pot pies… flaky crust, creamy insides, cubed potatoes, carrots, and peas… mmhhh.
Initially I wanted to make it vegan, but I was in a hurry and using my mobile and didn’t have time to investigate user comments on the recipes I found. One called for using soy milk and tofu in place of milk, for example. I wasn’t sold on the idea since milk and soy have entirely different viscosity from one another.
In the end, what I opted for was the exact opposite of my and my flatmate’s ideal of “eating healthy”, but hey, fuck it. It was good and I’m proud of how awesome it turned out.
I didn’t follow the recipe closely at all, so bear with me.I would estimate that this will serve 4-5 people (normal portion size)
- 2 medium onions roughly chopped
- 2 medium carrots chopped
- 4 smallish potatoes cut to bite size cubes
- mushrooms, approx half a package or 1 cup chopped
- 1 cup organic low sodium vegetable stock
- 1 cup milk
- large tablespoon of butter
- 1/4 c flour (I forgot this so I used a small amount of quiche pastry mix, which worked wonderfully)
- 2 ready made flaky pastry crusts (defrosted)
- 2 eggs
- salt, pepper
- liberal amount to taste of rosemary
- same with parsley
- celery salt or 1 stalk of celery chopped
- Package (1 cup) of veggie chicken or meat (can be crumbles, pieces, etc.. or even real meat, as you like, but cook it first!)
Heat oven and butter your pot pie dish. Place one pie crust into the dish, press it in, and allowing for some hangover, trim off excess dough. Whip 1 egg yolk with a TBSP of water and brush it over the crust. Place in the oven to brown.
In a non stick pan, melt butter and sear onions and carrots for 2 minutes, then add mushrooms, celery and potatoes and cook over medium heat, stirring frequently for 5 minutes, add your veggie meat, or meat of choice and season well with S & P, stir together.
Take approx 1/4 c flour and sprinkle it over the veg, and mix it together until the veg is coated, continue stirring for 2 min
Add the broth and mix into veg. Slowly add the milk, stirring constantly to avoid the milk breaking, continue to stir the mixture until it thickens, about 3 minutes. Top with rosemary and parsley and mix together
Remove the mix from the heat and set aside
Check your crust, remove it when it is browned and spoon the mixture in. When it is full, cover the top with the other pie crust, pinching it and trimming off the excess. Here you can get creative by topping the crust with strips or cut out shapes (leaves, for example). Mix another yolk with a tablespoon of water with a whisk and brush the raw dough. Poke a good sized hole in the center of the pie and place in the oven.
Here you will need to keep an eye on it, and remove when the pie crust is brown, but not burnt. The egg yolk will help brown the crust, so make sure you do that part. Estimated time in the oven, 20 – 30 minutes, depending on the height of your oven rack and the kind of crust that you use.
Remove and allow the pie to set for 5-10 min before serving.
This dish was far from healthy, thanks to the whole milk, butter, and processed pie crust, BUT it was amazing and worth keeping in your recipe files for a cozy night by the fire.
Don’t forget to grab a bottle of red.
Image via: Serious Eats
Recipe via: I forgot… D’oh!