Small House Big World

Veggie Pot Pie

Anna Edgren • January 25, 2015

Veggie Pot Pie
Cold winter day and I am craving a warm meal - pot pie! For this recipe you combine mashed potatoes, gravy, and veggie filling in a pie crust and bake. This is a great dish to make on a lazy Sunday when you have a couple hours to kill and want to make your home smell delicious.
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  1. 1 pie crust (homemade, or store-bought is fine depending on exactly how lazy you want your Sunday to be)
  2. 1 cup of mushrooms
  3. 1 small onion
  4. 2 heads of garlic
  5. 1 stick of butter
  6. 1/4 cup flour
  7. 2 tablespoons soy sauce
  8. 1 cup milk
  9. 4 large russet potatoes
  10. 1 carrot
  11. 1 small parsnip
  12. 1/2 cup cauliflower
  13. Salt and pepper
  14. Thyme
1. Make Mashed potatoes
  1. Boil water with 3 large potatoes in it for approximately 1 hour. Drain and mash potatoes well. Add 1/2 stick of butter and 1/2 cup of milk. Add salt and pepper. Add additional milk and/or water for smoother consistency, or run through a food processor if desired.
2. Make Mushroom Gravy
  1. Heat 1/2 stick of butter in a sauce pan on medium heat. Add finely diced mushroom, onion, and garlic, and cook for 3-4 minutes. Whisk in 2 tablespoons of flour and 1/4 cup water and heat until boiling again. Whisk in 2 more tablespoons of flour and another 1/4 cup water and bring to boil. Allow mixture to simmer and thicken. Add 1/4 cup milk and your soy sauce and heat another couple of minutes. Add salt and pepper generously.
3. Make Veggie Mixture
  1. Chop all remaining veggies into one inch pieces.
  2. Heat oil in a pan and saute all veggies for 10 minutes until tender (wait and add cauliflower and mushrooms until about 7 minutes in, so as not to overcook them). Season with salt, pepper, and thyme.
4. Combine Ingredients
  1. Put veggie mixture in the pie crust, and pour mushroom gravy over the mixture. Top with about an inch of mashed potatoes, and sprinkle with parmesan cheese. Bake for 30 minutes, until top begins to turn golden brown.
  1. I ended up making additional mushroom gravy to pour over the top the next day, which I do recommend.
Small House Big World
main dishRecipevegetarian

Anna Edgren • January 25, 2015

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