Pot pie is a delicious and hearty winter meal to feed a hungry family. The key is a creamy vegetarian country gravy that uses the rich flavor of soy sauce to replace the usual meat drippings. Be sure to use a high-grade soy sauce, or the flavor will fall flat!
An Easy Way to Use Leftovers
Because each step of the recipe can be done while the previous is cooking, prep is a cinch. Use prepared frozen pie crusts (thawed) and leftover or boxed mashed potatoes to save even more time.
Pot pie is a great way to use up odds and ends of leftover vegetables in your freezer or crisper. The vegetables in the ingredient list are a good suggestion, but feel free to substitute whatever you have on hand. Green beans, asparagus, and mushrooms are all good choices.
Ingredients
- 2 9 3/4" pie crusts (unbaked)
- 6-8 c. prepared mashed potatoes
Pot Pie Filling
- 2 tbsp. canola oil
- 1/2 large onion
- 1-2 garlic cloves
- 1 bay leaf
- 1 8 oz. package vegetarian sausage
- 3 carrots
- 1 8 oz. frozen peas
- 1 small broccoli crown
- 1 tsp. Italian seasoning (or a mix of basil and thyme)
- Salt and pepper, to taste
Vegetarian Country Gravy
- 6 tbsp. flour
- 1/4 c. soy sauce
- 1 1/2 c. milk
- 1 c. vegetable broth
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Heat oil in a large, heavy saucepan. Mince onions and garlic and add to pan, along with the bay leaf. Cook over medium heat until well softened.
- In the meantime, chop the "sausage:" into small pieces. Add to the pan.
- Peel and chop the carrots and cut or break the broccoli into small florets. Add the carrots, broccoli, and peas to the pan. Add the Italian seasoning and salt and pepper. (Not too much salt, as the soy sauce has plenty!) Cook over medium heat until all of the vegetables are softened.
- While the vegetables are cooking, whisk together flour and soy sauce in a medium pot. Gradually whisk in milk and vegetable broth. Cook over medium high heat, stirring frequently, until the gravy bubbles and thickens. (If it gets too thick, add more vegetable broth.)
- Remove bay leaf from vegetables and add gravy. Mix well.
- Spoon filling into pie shells and top with mashed potatoes, being sure to seal around the edges.
- Place on a cookie sheet and bake at 350 for 35-45 minutes, until crust is done and potatoes are browned on top.
Serving Suggestion
Serve with a green salad. Makes two pot pies, 4-6 servings each.
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