Tao Pot Pie

Vegetarian pot pie where even meat-eaters wouldn't miss the meat!
Photo by Tamara O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Filling:

  • 1/4

    lb. peal onions (12-15)

  • 4

    tablespoons butter

  • 2

    potatoes, peeled & cut into 1-inch pieces

  • 2

    carrots, peeled & cut into 1-inch pieces

  • 1

    turnip/rutabaga, peeled & cut into 1-inch pieces

  • 3

    cups vegetable stock

  • 1/3

    cup red wine

  • 2

    tablespoons soy sauce

  • 1

    bay leaf

  • 1/2

    teaspoon thyme

  • salt & pepper to taste

  • 2

    tablespoons flour

  • 8 - 10

    cremini mushrooms, quartered

  • 2

    stalks celery, cut into 1/2-inch pieces

  • Pastry:

  • 2 1/4

    cups flour

  • 1 1/2

    sticks butter

  • 1/2

    teaspoon salt

  • 6

    tablespoons water

Directions

1. Preheat oven to 425 degrees. 2. Blanch onions in boiling water for 1 minute and then peel. 3. In 2 tablespoons butter, lightly brown onions. Add potatoes, carrots, turnips, vegetable stock, red wine, soy sauce, bay leaf, thyme, salt & pepper and boil. 4. Add roux of flour and butter, dissolve and simmer 10 minutes. 5. Add mushrooms & celery and simmer 10 minutes. 6. Remove bay leaf and pour into pastry-lined pie plate, cover with top crust cut with vents and bake 30 - 35 minutes. For Pastry: Combine flour, butter and salt until crumbly. Slowly add water, tablespoon full at a time, until combined. Separate into two balls, one slightly larger than the other. Roll out; larger ball for bottom crust & smaller for top crust.

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