Vegetable Pot pie

By Vegiegail

Ingredients

• For the vegetable filling:
• 4 teaspoons coconut butter
• 3 cups onion, chopped
• 1 1/3 cup carrots, 1/4-inch diced
• 2 cups mushrooms, sliced
• 1 teaspoon paprika
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 tablespoon salt
• 3/4 teaspoon ground black pepper
• 1 cup peas
• 2 1/2 cups potatoes, 1/4-inch diced, steamed for 15 minutes
• 1/2 cup corn (optional-suggested by Jessie)
• 1/2 cup peas (optional)
• For the Béchamel sauce:
• 3/4 cup cashews
• 3 cups water
• 2 teaspoons salt
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon ground nutmeg
• 6 tablespoons coconut butter
• 1/2 cup barley flour
• For the crust:
• 2 cups barley flour
• 1/4 cup tapioca flour
• 1 teaspoon salt
• 6 tablespoons coconut butter
• 11 tablespoons water

Preparation

Step 1

Preheat oven to 375 degrees. For the vegetable filling: In a large saute pan over medium heat, melt coconut butter, and add onion. Saute for 5 minutes. Add carrots and mushrooms and cook for 3 minutes. Add paprika, basil, marjoram, salt, pepper, and saute 2 minutes. Remove from heat and stir in peas and steamed potatoes. Set aside.

For the Béchamel sauce: In a dry blender, grind cashews into a super-fine powder. Add water, salt, mustard, and nutmeg. Blend until smooth. Place medium saucepan over medium-low heat, melt coconut butter, then add barley flour. Cook for 3 minutes, until roux is bubbly and begins to brown. Stir in cashew-cream mixture and cook 10 minutes, stirring regularly until thickened. Pour sauce over sauteed vegetable and stir to combine. Spoon into a 9×13-inch baking dish.

*Note* If you would like to make pot pie pockets, roll out softball-sized pieces of dough and place about 2/3 cup of the vegetable filling on one side. Fold the other side over and pinch the dough closed, or twist the ends of the dough together to seal. Be sure to cut a few slits at the top to allow steam to escape!

For the crust: In a large bowl using a fork, stir together the barley flour, tapioca flour, and salt. Blend coconut butter into flour mixture until it resembles a coarse meal. Slowly add water and stir very lightly. On a floured board, roll out crust into a 1/3-inch thick rectangle. Carefully cover the vegetable-and-sauce mixture with crust, and then slice 10 vent holes into the top of the crust. Bake for 40 minutes, then increase the temperature to 400 for 10 additional minutes to brown the top. Remove from oven and allow to cool slightly before serving.