Monday, June 17, 2013

Vegetable Pot Pie

I had to buy a pie crust for the quiche I made on Father's Day and they came in a 2-pack. I figured I should use the leftovers. After looking at recipes, I figured out that you just need about 5-5 1/2 cups vegetable filling and 1 to 1 1/4 cups gravy. Here is my recipe based on the vegetables I could get at the farmers market and what I already had in the house.


  • 1 cup cauliflower, chopped
  • olive oil
  • salt and pepper to taste
  • 2 tbsp butter
  • 3/4 cups thinly sliced onion
  • 3" piece carrot, grated
  • 1/2 cup chopped fresh green beans
  • 1/2 cup chopped zucchini 
  • 1/2 cup chopped cabbage
  • 2 tbsp all purpose flour
  • 6 cloves garlic, minced
  • 1 cup 1/2" cubed potatoes
  • 1 1/4 cup vegetable broth
  • 1/2 tsp poultry seasoning
  • 1/4 cup frozen peas, thawed
  • 1/4 cup frozen corn, thawed
  • 1 tbsp vegan fish sauce
  • pre-made 9" pie shell


  1. Preheat oven to 425º. Spray a baking sheet with cooking spray.
  2. Toss cauliflower with olive oil, salt and pepper. Spread in a single layer on the baking sheet. Bake for 10 minutes. Flip pieces. Return to oven for 10-20 more minutes or until tender and browned. Remove from oven and set aside. Reduce heat to 400º.
  3. Meanwhile, melt butter over medium heat. Add onion, carrots, green beans, zucchini and cabbage. Cook, uncovered, for about 10 minutes or until softened.
  4. Add flour and garlic and stir until fragrant, about a minute. Add potatoes, broth and poultry seasoning. Cover and bring to a boil. Then, reduce heat to medium low and simmer for 10 minutes. Remove from heat and add roasted cauliflower, peas and corn.
  5. Put filling in pie shell and bake for 30 - 40 minutes until filling is hot and crust is cooked.

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