ROOT VEGETABLE POT PIE

root vegetable pot pie

If you’re looking for a comfort meal, this root vegetable pot pie is it! Even though this recipe has an autumn feel to it, it can definitely be enjoyed year round! Sometimes, in the summer we get cravings for warm and comforting recipes such as this one. We also tend to have way more produce to use up. You can adjust the vegetables depending on the season as well!

root vegetable pot pie

This root vegetable pot pie is deliciously inviting. Filled with beets, potatoes, carrots and onions it is like something you would find at a mom and pop bakery. We took a chance and made the cream sauce using coconut cream and it turned out amazing! We usually think of coconut being used in Indian or Thai cuisine but it can work with so many different flavours.

root vegetable pot pie

This pie is loaded with notes of rosemary, thyme and fresh chives for a delicious earthy taste. This is the first time I’ve ever attempted to make my own pie crust and it worked out really well! It’s made with super simple ingredients – flour, oil and water. Summer is great for barbecues and light meals but if you’re like us, you appreciate a good comfort meal every now and then as well. Be sure to tag us on Instagram if you give this root vegetable pot pie a try! Enjoy.

If you’re looking for more comfort food, click here!

ROOT VEGETABLE POT PIE

Recipe by plantbasedrelationshipCourse: DinnerCuisine: ComfortDifficulty: Medium
Servings

4-5

servings
Prep time

20

minutes
Cooking time

1

hour 

20

minutes

Ingredients

  • 3 medium sized beets, peeled and cut into small cubes

  • 1 large russet potato, peeled and cut into small cubes

  • 3 medium sized carrots, peeled and cut into small cubes

  • 1/2 of a sweet onion, cut into quarters

  • 3 cloves garlic, diced

  • 2 tbsp avocado oil

  • 1 can coconut cream

  • 2 tbsp vegan butter

  • 2 tbsp fresh rosemary, stems removed and diced

  • 1 tbsp fresh thyme, stems removed and diced

  • 2 tbsp fresh chives, diced

  • 1 tsp corn starch

  • Salt and pepper to taste

  • 2 1/2 cups all purpose flour

  • 1 tsp salt

  • 2/3 cup vegetable oil

  • Around 2/3 cup of cold water, add in small increments

Directions

  • Preheat your oven to 350 degrees. While you wait prepare a large baking tray and line with parchment paper.
  • To the tray, add your diced beets, potatoes, carrots and onions. Drizzle with your avocado oil and a dash of salt and toss to fully coat each piece. We will be baking these vegetable for roughly 20 minutes just to soften them up a bit.
  • While your vegetables bake, we can prepare our sauce and pie crust! Preheat a medium saucepan on low medium heat and add your vegan butter.
  • Once your butter is melted, throw in your diced garlic and herbs. Cook on low for a few minutes until you begin to smell the herbs and garlic in your kitchen. Pour in your coconut cream and cornstarch. Whisk to fully combine. The cornstarch will help to thicken the coconut cream sauce, don’t be afraid to add a little more if you want it thicker.
  • Turn your sauce to low heat and let it simmer. Now is the time to taste your sauce and see if you want to add more salt, everyones preferences are different! Grab a large mixing bowl and we will get started on the pie crust.
  • Mix your flour and salt in your mixing bowl and slowly add your oil and water. I found I had to add a fair amount of water until its was able to come together. You want it to be a little bit drier than pizza dough but still able to be pliable.
  • Cut your dough ball into two equal sized chunks. Lay down a piece of parchment paper and lightly flour it. Place your first dough ball onto the paper and get it as flat as you can with your hands. Use a floured rolling pin to roll your pie crust into a thin circle. Repeat step with your other dough ball.
  • We used a disposable pie tin for this step but a reusable pie dish would work just as well! Place your first pie crust piece overtop of your pie tin and squish in down into place lining the bottom of the tin.
  • Fill your pie crust with your root vegetables and pour a generous amount of your coconut cream sauce overtop being sure to fully cover every piece.
  • With your last remaining pie crust piece, drape it overtop of your filled pie and trim the edges. Seal both pie crust pieces with your fingers and slice 3 slits into the top of the pie with a knife. This helps the pie to stay flat and not bubble up.
  • Pat the top of the pie crust with some melted vegan butter and bake at 350 for roughly 45-50 minutes or until golden brown and crispy.
  • Remove from heat and let stand for 5 minutes. Slice and serve! Enjoy.

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