Vegetable Pot Pie

by lauren atkinson


photo (1).JPG

I wouldn’t consider this recipe a health food by any means, but I would definitely say it has a way of making life a little better. It warms the insides and is a good, hearty favorite when you are feeling down. Thus, I decided to make it: The weather here in San Francisco is chilly and deserving of a classic warm meal.

For crust:
2 cups unbleached flour
1 tsp salt
½ cup water
⅔ cup shortening

In a large bowl, combine flour and salt. Once well combined, add shortening and beat with a hand mixer, on low, until the mixture is crumbled. Slowly add water while mixing with a spoon or rubber spatula. You may not need the full ½ cup of water; The mixture will be tacky but you will be able to form a ball with it. The mixture should not be watery.

Split the dough in half, making two separate balls. With one, roll it out to fit the bottom AND the sides of your pie dish. Set other ball aside. (I like to put the remaining dough in the fridge so it doesn’t sit in the warm kitchen getting gooey!)

For filling:
2 tbsp EVOO
1 Medium-Sized Red Onion, Chopped
4 Cloves Garlic, Minced
1 cup sliced carrot
1 cup diced celery
3 red potatoes, cubed
½ cup chopped white mushrooms
½ tbsp parsley
2 tsp nutritional yeast
2 Cups Water
1 tsp turmeric
½ black pepper
1 tbsp arrowroot
2 tbsp unbleached flour

Preheat oven, 350 degrees.

In a large skillet on medium heat, add chopped onions and minced garlic with the EVOO. Heat until translucent.

Add carrot and celery and cook until vegetables are tender, not mushy. Then you can add the mushrooms and red potato. I like to add these last because I like my vegetables to retain firmness before going into the oven- the potatoes and mushrooms will retain the seasoning better this way.

Once your potatoes start to become tender, add the water, parsley, turmeric, black pepper, and nutritional yeast. Simmer for about two minutes. Add the arrowroot  and flour (this acts as a thickening agent.) Simmer for 5-10 minutes until the mixture has thickened. Remove from heat.

Add your filling to the pie crust. The filling will heap in the center. Roll out the remaining pie crust dough, and place on top. Pinch the edges of the top crust to the crust from the sides.

Cook until golden brown and flaky, 35-40 minutes.

Let the pie cool for about five minutes before cutting into it. I made the mistake of diving in right away and got a crumbled (yet still delicious) mess on my plate!

Enjoy!