Tao Pot Pie

By thatjerseygirl

Vegetarian pot pie where even meat-eaters wouldn't miss the meat!

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

Preparation

Step 1

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.