Root Vegetable Pot Pie
Submitted by Kaija Nealon, Recipe from Veganosity
Ingredients
For the pie crust:
8 tbsp shortening, chilled
For the filling:
3 cups of diced purple potatoes, white or sweet potatoes
2 large carrots – peeled and sliced
2 and 1/2 cups of diced butternut squash
4 cups of vegetable broth
1/3 cup of red wine
1/4 cup of water plus 2 tbsp of cornstarch mixed together well
Instructions
For the pie crust:
Cut the butter and shortening into small cubes, put them in a bowl and place them in the freezer while you’re measuring out the rest of the ingredients.
Whisk the 3 cups of all-purpose flour, 1tbsp of sugar, salt, and 1 tsp of vinegar in a large mixing bowl.
Add the chilled butter and shortening and cut it into the flour with a pastry cutter. It will look like pebbles in sand when it’s ready.
Stir in one tablespoon of ice water at a time until the dough starts to form a ball and is slightly sticky to the touch. It should be a little tacky, not dry and crumbly, and not so wet that it sticks to your hands. Remove the dough from the bowl and knead into a disc on a floured surface. Fold the disc in half and knead. Repeat one or two more times until the dough sticks together in a ball. Cover with plastic wrap and refrigerate for an hour.
Break the dough in half and roll one half of the dough out on a floured surface. Lightly flour the top of the dough and the rolling pin. Pick up the dough and turn it and continue the process until it’s large enough to cover the pie pan.
Place the bottom layer of crust in the pie pan and trip the excess ends off.
If you need to make a top for the pie, rollout the second half of the dough and cover the filling of the pie with the top.Cut a few slits in the crust to allow steam to escape.
Bake according to the pie instructions. Brush a light layer of olive oil and sprinkle sugar on top of the crust for the last ten minutes of baking for a nice golden color.
For the pot pie:
Heat the oven to 375°F (218°C)
Heat the 2 tbsp of olive oil in a large skillet on medium high heat. When the oil is hot add the carrots and sauté for 4 minutes. Add the onion and celery root and sauté for 4 minutes. Add the squash and the potatoes and sauté for 4 minutes. Add the 4 cups of vegetable broth, 1/3 cup red wine, 1 tbsp Italian seasoning, and salt and pepper to taste. Stir to combine. Bring to a boil then reduce the heat to a simmer. Cook for 10 minutes.
Mix the 1/4 cup of water and 2 tbsp of corn starch and slowly pour into the pan while stirring constantly. The broth will begin to thicken. Cook for another 10 minutes.
Take one disc of dough and cut it in half. Roll out one half until it’s thin and will fit inside the ramekin. Fill the dish with the vegetable mixture and roll out the other half of the dough and put on top of the ramekin. Pinch the sides of the crust together and pinch the edges with the tines of a fork. Slice a few vents in the top of the crust to allow steam to escape.
Put the ramekins on a baking sheet to avoid spillage and bake for 40 minutes.
Evenly brush the melted vegan button on top of the crust and bake for approximately 10 more minutes, or until the crust is golden brown.
Remove from oven and let them rest for 3 minutes.