Root Vegetable Pot Pie

Root Vegetable Pot Pie
Makes 4 personal pies or 1 larger pie serving 4

  • 1 tablespoon grapeseed oil
  • 2 large shallots, small dice
  • 3 cloves garlic, minced
  • 6 ounces carrot, peeled, small dice
  • 6 ounces parsnip, peeled, small dice
  • 4 ounces maitake or any mushroom of choice, roughly chopped
  • 2 cups (about 1/2 cup) cauliflower, cut into small florets
  • 8 ounces potato or fingerling potatoes
  • 1 spring fresh rosemary, minced
  • 3 tablespoons whole wheat flour
  • 3 teaspoons grapeseed oil
  • 2 teaspoons vegan Worcestershire sauce
  • 2 1/4 cup vegetable broth
  • 2 tablespoons tahini paste
  • 1/2 cup frozen corn kernels
  • 1 package whole wheat phyllo dough, defrosted in the refrigerator for 1 day
  • extra virgin olive oil

1.In a large saucepan, heat oil over medium heat, and saute shallots, garlic, carrots, and parsnips, until shallots are translucent and carrot and parsnips begin to soften. Add mushrooms and 1/4 teaspoon salt, continuing to saute.

2.In a separate small sauce pan, toast 3 tablespoons of flour over low heat for 30 seconds, and add 3 teaspoons grapeseed oil, to make a roux, cook for 3 minutes, careful not to brown.

3.Add roux to vegetable mixture, and stir well to evenly coat vegetables with roux. Add potatoes, cauliflower, rosemary, and Worcestershire sauce. Pour in broth, and simmer.

4.Continue to cook until potatoes and cauliflower begin to tenderize and broth has thickened. Stir in tahini and frozen corn. Remove from heat, and fill individual casserole dishes or single large casserole dish.

Heat oven to 375 F and cook 30 min until top browns

5.To prepare phyllo crust: Unroll phyllo dough, and cover with a damp cloth. Carefully separating the sheets of phyllo dough, place one layer down on a clean surface and lightly brush with oil. Keep adding layers of phyllo dough, brushed with oil until all sheets are used up. Cut dough to fit size of casserole(s) dish(es).

6.Brush top sheet of dough with oil, and sprinkle with a pinch of salt. Bake 30 minutes, turning throughout as needed to evenly brown. Serve immediately.

By Stephanie Hoban, MS, RD, LD 


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