Winter Vegetable Pie
Winter Vegetable Pie
This is perfect for when you want something warm, comforting and easy to make. Under the delicious Garlicky Kale and Potato topping is a mixture of winter vegetables bathed in a rich gravy. This recipe uses carrots, turnip and mushrooms but you can use any combination of hearty vegetables you like. Things like acorn, butternut and kabocha squash and parsnips would go wonderfully.
Serves 4
Ingredients
3 med Carrots chopped
1 med Turnip (375 g) cut into cubes
1 small Onion chopped
8 oz (227 g) Baby Bella Mushrooms cut into quarters
3 cloves Garlic minced
1 Tbsp (15 g) Parsley chopped
1 1/2 tsp (7.5 g) Thyme
1 1/2 tsp (7.5 g) Rosemary
1 Tbsp (15 ml) Vegan Worcestershire Sauce
3 Tbsp (45 g) Butter
3 Tbsp (45 g) Flour
1 Tbsp (15 ml) Oil
1 1/2 cups (355 ml) Vegetable Broth
Salt & Pepper to taste
Garlicky Kale Mashed Potato topping
6 med (625 g) Yukon Potaotes peeled and cut in half (you can leave the skins on if you prefer)
2 cups (about 6 leaves) Kale stemmed and roughly chopped
2 cloves of Garlic minced
2 1/2 (37.5 g)Tbsp Butter
1/3 cup (78 ml) plus 1 Tbsp (15 ml) Plant Milk
Salt & Pepper to taste
Directions
1. Add your potatoes to a large pot of water and bring to a boil. When the water reaches a soft boil, toss in the chopped kale just for 20-30 seconds or until it’s a vibrant green color. Scoop out only the kale and run it under cold water to stop it from cooking. Squeeze out any excess water and set aside.
2. Let the potatoes continue to boil for 20 -25 minutes or until fork tender. Strain the potatoes and return them to the pot.
3. Add the plant milk, butter and minced garlic to the potatoes and mash until creamy. Give the kale another rough chop and mix it into the potatoes. Season with salt & pepper. Cover and set aside.
4. While the potatoes are cooking prepare the filling. Add the oil to a large pan on med heat and sauté the onion until soft, about 2-3 minutes. Add in the celery, turnip, rosemary, thyme and continue cooking for 5 -8 minutes.
5. Add the mushrooms, carrots and minced garlic to the pot and continue cooking for another 10 minutes. Stirring occasionally.
6. Add the butter and once melted add in the flour. Mix thoroughly and cook for 2-3 minutes to cook out the raw flour taste. Add in the vegetable broth and worcestershire sauce and bring to a soft boil. Turn down the heat to med-low and simmer for 10 -15 minutes or until the gravy has thickened.
7. Check for seasoning, mix in the parsley and remove from the heat. Allow the vegetable mixture to cool for a few minutes befor adding to a 8x10 baking dish. Spoon dollops of the mashed potatoes on top. Smooth out the potato topping making sure to seal all the edges.
8. Bake at 375 for 25-30 minutes. The potato topping should be lightly browned and the filling will be bubbly. Cool for a few minutes before serving.
