Meatless Pie
Recipe Date:
Serving Size:
6
Cook Time:
01:30:00
Difficulty:
Easy
Measurements:
Metric
Ingredients
- 15 ml olive oil
- 1 onion diced
- 1 cloves garlic, minced
- 2 small celery sticks, sliced
- 112 g mushrooms, sliced
- 90 ml wine (3-4 T)
- 500 ml vegetable broth
- 15 ml flour (1T)
- 900 g potatoes (6 medium, 2 pounds) cut into 2 inch cubes, approximately
- 1 small turnip cut into 1-2 inch cubes
- 4 carrots, cut into 1-2 inch lengths
- 250 ml green beans (1 cup)
- 125 ml peas (1/2 cup)
- 3 ml pepper (1/2 tsp)
- 3 ml thyme (1/2 tsp)
- 1 bay leaf
- 250 g flour (1 cup)
- 3 ml salt (1/2 tsp)
- 125 ml shortening (1/2 cup)
- 63 ml water (1/4 cup)
Directions
Heat large pot to medium. Add oil, onion, celery, mushrooms. Sauté for 5 minutes. Add wine. Sauté until most of the liquid has evaporated. Stir flour into vegetable broth. Add Vegetable broth, potatoes, carrots, turnip, pepper, thyme and bay leaf. Bring to boil, turn down heat. Simmer for about 15 minutes. Add frozen green beans, and peas. Remove bay leaf. Add to casserole dish. Top with pie crust. Bake at 375 for 25 minutes until crust looks done.
CRUST - Mix flour and salt. Cut in shortening. Add cold water. Mix together and roll out.
We often serve with baked beans.