There is something so satisfying about pot pie on a chilly night. This vegetarian version is chock full of in-season root vegetables, and of course you can use local dairy products as well. Instead of a pastry crust, I like to make it with a tangy yogurt-based biscuit topping. Skip the pepper if you don't have any frozen. And, of course, you can always add some turkey or chicken if you like (a good use for some of those Thanksgiving leftovers in a few days!).
1 Tbsp butter
1 medium onion, chopped
4 cloves garlic, minced
2 medium potatoes, cubed
4-5 small turnips or rutabaga, cubed (about 2-3 cups)
1 large carrot, in ¼-inch rounds
1 green pepper, diced (from the freezer!)
1 Tbsp dried parsley or 1/4 cup frozen
1-2 tsp dried tarragon
1 tsp salt
1 tsp ground black pepper
2-3 Tbsp white flour
¾ cup milk, room temperature
1 ½ cups whole-wheat pastry flour
1 tsp salt
2 tsp baking powder
1 cup plain yogurt
¼ cup milk
Preheat the oven to 425˚. Oil a 2-quart casserole dish.
Melt the butter in a large skillet. Add the garlic and onions and sauté until the onions begin to turn translucent, about 5 minutes.
Add the potatoes, turnips, and carrots and sauté over medium heat, stirring often, until tender, about 8-10 minutes. Add a little water if necessary to keep from sticking to the pan. Add the pepper and continue to sauté until tender, about 4-5 minutes. Add the parsley, tarragon, salt, and pepper, and stir.
Sprinkle the flour over the vegetables and mix thoroughly. Cook for 1-2 minutes. Add the milk and stir continuously until the mixture thickens. Add a bit more milk if desired.
While the vegetables are cooking, make the dough for the crust. Mix the flour, salt, and baking powder together in a medium bowl. Add the yogurt and mix until well blended. Add milk gradually until the dough becomes fairly easily spreadable.
Pour the vegetable mixture into the dish. Spread the dough over the top of the vegetables.
Bake for 30-40 minutes, until the crust is cooked through and the pot pie is bubbly.
1. Add tofu, chicken, or turkey.
2. Substitute 2 tsp dried oregano and 1-2 tsp dried thyme for the parsley and tarragon.