Vegetarian night tonight, with a delicious and hearty vegetable pot pie! To start, you’ll need a single round of pie dough. Place 6.3 ounces of unbleached all purpose flour, 1/2 teaspoon salt, and 1 tablespoon sugar in your food processor. 

Pulse once to combine. Then, add 1 stick of cold unsalted butter, cut into tablespoons.

Pulse 8 to 10 times, until the butter pieces are very small and even.

Pour over 3 tablespoons of ice cold water, and turn the processor to on. Run until it forms a ball of dough.

Turn out onto a well floured counter, and roll out into a 12 inch circle.

Next up, the filling. Here’s what you’ll need: 

Turn your oven to 400. Dice up one onion, and slice 8 ounces of cremini mushrooms. Place in a bowl.

Stem 8 ounces of Swiss chard. Grasp the greens along the stalk, and pull down to strip the leaves from the stem.

Chop the leaves into 1 inch pieces, and place in a bowl with 2 minced garlic cloves.

Peel and cut 8 ounces of sweet potato and 8 ounces of turnip into 1 inch chunks.

Grate 1 ounce of parmigiano reggiano cheese.

You will also need 2 cups of water and 2 teaspoons of better than bouillon vegetable broth base.

In a large cast iron or nonstick skillet, melt a tablespoon of ghee or olive oil over medium high heat.

Add the mushrooms and onion, and 1/2 teaspoon salt, and cook about 5 minutes, until browned and softened.

Stir in the sweet potato and turnip.

Reduce heat to medium low, cover, and cook 7 to 9 minutes, until soft, stirring occasionally.

Uncover, and return to medium high heat. Add the chard and garlic. 

Stir until wilted, 2 to 3 minutes.

Scrape the vegetables into a bowl. Return the pan to medium high heat, and add 2 tablespoons of butter and 2 tablespoons of flour. Whisk well to combine.

Whisk in the water and vegetable broth base.

Bring to a simmer, and whisk constantly, until reduced and slightly thickened, 2 to 3 minutes. Off heat, add the parmigiano reggiano cheese, 1 teaspoon apple cider vinegar, and 2 tablespoons minced parsley.

Stir the vegetables back in.

Transfer the filling to a deep dish pie pan. Roll the pie dough up onto the rolling pin.

Unroll over the filling.

Roll the edges up to form a rim. Cut slits in the top of the dough. Use your fingers to crimp the edges.

Place on a rimmed baking sheet, to catch any spills, and bake at 400 for 30 minutes.

Cool 10 minutes, then serve.

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