Karen’s Vegetable Pot Pie

Filling

2 cups diced potato

1 cup diced carrot

1 cup broccoli

1 cup green beans

1 large diced onion

1 can kidney or white beans

2 cups vegetable broth

several cloves minced garlic

1t garlic granules

¼t cayenne

¼t black pepper

1/3 cup flour

3T red wine

1.5t thyme

1.5t sage

2t rosemary

1/3 cup potato/carrot water

1t salt

 

Crust (Double)

2.5 cups flour

1t salt

1 cup margarine

2-3t rosemary

2t sage

8T cold water

 

  1. Boil carrots and potato in salt water for 10 minutes. Reserve 1/3 cup water. Drain.
  2. Cook all other veggies (green beans, broccoli, onion, and garlic) with garlic granules, black pepper, and cayenne in oil for 7 minutes
  3. Push veggies to one side, add 1 T oil and flour to other side and mix into a roux.
  4. Mix with the veggies, then add the broth, beans, carrots and potatoes, wine, potato water, salt, and herbs. Cook for 5-10 minutes, then turn off heat.
  5. Preheat oven to 375F.
  6. To make the crust, mix the flour and salt, then add the margarine in with a pastry cutter. Stir in the water. Hand knead with herbs into a dough and a ball. Roll out the size of the baking pan.
  7. Add filling to baking pan (better than a casserole dish for a higher crust to filling ratio). Put crust on top. Bake uncovered for 45 minutes. Allow to cool for at least 10 minutes, but preferably more for the filling to thicken.

 

Significantly modified from a Vegetarian Times recipe.