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Despite recent evidence to the contrary, this is not a cooking blog. But I like to cook and when I stumble on something as delicious as this pot pie, I like to share. Even if my ungrateful brats lovely children thought it was “weird” and wouldn’t eat it.

I made up the recipe from a combination of other recipes, including Moosewood Restaurant New Classics, and Deborah Madison’s Vegetarian Cooking for Everyone, but the final outcome was mostly influenced by what I happened to have on hand in the kitchen. I think you could make the filling out of just about any vegetable combination. If I make it again, I’ll try cubes of frozen tofu in place of the beans.

Ingredients:

One Trader Joe’s Pie Shell, defrosted and placed in pie pan according to directions

olive oil for sauteeing

one onion, diced

3 cloves garlic, minced

one stalk of celery, diced

one large carrot, diced

1 tsp fresh thyme

2 cups of sliced mushrooms

1 c cannellini beans, drained

1.5 – 2 cups of vegetable stock

1 T Tamari

2 T cornstarch dissolved in water

1 c frozen peas

1 c frozen corn

2 T nutritional yeast

salt and pepper to taste

Sautee onion and garlic in oilve oil until soft. Add mushroons, carrots, and celery and continue cooking for about 10 minutes. Add thyme, stock and beans and simmer until vegetables are soft. Stir in frozen vegetables and bring back to a simmer. Add tamari and corn starch mixture and stir until thickened. Remove from heat. Season w/salt, pepper and nutritional yeast to taste. Cool to room temperature before pouring into pie crust.

Cobbler Topping

1 c flour

1/2 c finely grated cheese (I used a mexican blend)

1 1/2 t baking powder

1/4 tsp salt

3 T  butter, cut into small pieces

1/2 cup milk

1 egg beaten to brush the top

Combine dry ingredients (including cheese) and work with fingers until it makes a coarse meal. Add the milk and stir. Add more flour or milk until you can roll out the dough without it sticking to the cutting board or falling apart. Roll out into a circle and lay over the top of the pie. Cut 8 slits to allow steam to escape.

Brush with beaten egg if desired. Bake at 375 for 30-35 minutes.

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