Veggie Pot Pie

So one lesson I really need to learn is that I need to pay more attention to what I am doing in the kitchen when experimenting. I often have a tendency to just wing it. Not really paying attention. Often this turns out well. Sometimes this turns out great… this is unfortunate when I didn’t measure a single ingredient in the entire process. So the recipe below if given with the extreme caveat that I am guesstimating amounts from what I remember putting in, so taste as you go (you should be doing that already anyways). That being said this turned out too good to not share.

Yesterday was National Pie day so I could not let that go without being celebrated (though I more thoroughly celebrate this on Pi day – March 14th). I planned on making a quiche until I saw we had only 3 eggs. I wanted to stay true to meatless Monday this week so I went for a vegetarian take on a pot pie using what I had in the freezer. This really hit the spot… a sweet spot in the Venn diagram between fresh, hearty, and comforting.

Veggie Pot Pie

 

Veggie Pot Pie

Ingredients

  • 2 TBS butter
  • 2 TBS flour
  • 2 cloves garlic crushed or finely minced
  • 4 cups vegetable stock
  • 1 diced onion
  • 16 oz frozen peas
  • 8 oz frozen chopped spinach
  • 1 egg
  • 1/4 cup yogurt
  • salt to taste
  • 1-2 tsp ground allspice
  • 1-2 tsp ground cumin
  • 1 pie crust from your favorite recipe enough for a top and bottom (I cheated and used a prepared one)

Instructions

  1. Preheat oven to 425 F
  2. In a deep pan sauté onion until translucent, add peas and spinach stir and take off heat.
  3. Place bottom crust in a pie pan and bake for 5 minutes then set aside to cool.
  4. Make a roux by melting the butter in a deep pan over medium heat. Add the garlic and cook for a minute then add the flour cooking until a light brown. Add the vegetable stock in small amounts at a time, whisking constantly until absorbed into the flour.  After all the liquid has been added the mixture should resemble a thick sauce. Whisk in the yogurt, salt, allspice, and cumin.
  5. Combine the roux with vegetables and pour into the pie shell. Lay out the pie crust and crimp with your thumb to seal. Cut holes in the top crust order to vent out the steam. Beat the egg and use as an egg wash by brushing on top of the crust.
  6. Bake the pie for 15 minutes, cover the rim to keep that crust from browning with foil or a pie ring then continue to bake for another 20 – 30 minutes.
  7. Set pie aside to cool then dig in. *

Yield: 8 servings

Prep Time: 00:10

Cook time: 00:45

* Note: if you do not let the pie cool for a bit the inside will be somewhat liquid. I was impatient and didn’t wait which is why there is no picture after it has been cut in.

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