Recipe: Vegetable Pot Pie

I will definitely be making this recipe again. So good!

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 cup dry lentils (pre cooked)
• 1 chopped onion
• 3 carrots chopped
• 1 chopped sweet potato
• 1 chopped yam
• 3 stalks celery chopped
• 1 cup frozen peas thawed (or edamame)
• 1/2 cup fresh parsley, chopped
• 4 tbsp white wine
• 2 tsp fresh chopped sage
• 2 tbsp flour
• 2 cups unsweetened non-dairy milk
• 2 tbsp soy sauce or tamari
• 1.5 cups flour (for the crust)
• 1/4 cup extra virgin olive oil (for the crust)
• 1/2 to 1 cup ice cold water (for the crust)
• 1 tsp salt (for the crust)

Instructions:

Preheat oven to 400 degrees. 

Heat the olive oil in a large pot over medium heat. Add the onions and cook, stirring until softened, about 5 minutes. Add the carrot, sweet potatoes, yams, celery, peas and cook until they star to soften, stirring occasionally.

Add the parsley, wine, and sage and bring to a boil. Cover tightly and steam until the vegetables are tender, about 5 minutes. Add in the cooked lentils.

Uncover and sprinkle on the 2 tbsp of flour, working it in with a wooden spoon. Stir for 2 minutes. Gradually stir in the milk and tamari/soy sauce and cook, stirring until thickened. Take off the heat and cover to keep warm.

Make your crust. Mix together the flour and salt in a bowl. Add in the oil and mix with a fork, breaking up the oil flour chunks. Mix until it is the consistency of coarse sand. Add in 1/2 cup water slowly until it is moist enough to shape into a ball but dry enough not to stick to your hands. Add more water if you need, 1 tbsp at a time until the right consistency is achieved. Roll the dough out on a floured surface and use a small bowl to cut into 5-6 circles to top each pie.

Ladel the filling into your pot pie bowls. Drape the dough over each bowl, pressing down the sides to seal. Make two slits in the middle of the dough with a sharp paring knife.

Bake for 25-30 minutes until the tops are browned and the filling is bubbly!