Vegetable Pot Pie

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Category : Main Dishes, Recipes, Vegetarian

Vegetable Pot Pie ServingFall root vegetables are the theme of this one-pot dish of stick-to-your-ribs goodness. Just as the cold weather begins to settle in, the local food markets begin to carry hearty, heat-holding root foods.

Potatoes, carrots, turnips, and beets are well known to most Americans. When you buy from locally grown sources, though, lesser known varieties are also available.

Celeriac (or celery root) is a root vegetable I’ve seen but had never tried cooking with before. It’s flavor is a lighter version of celery stalks, and it has a texture similar to all the common root vegetables. When cooked, it stays crisper than a cooked potato, and doesn’t have the creamy texture of a cooked beet. It’s more like a turnip, though the flavor is milder.

Celeriac can be quite large, and can look a little daunting, but it’s not difficult to prepare. When fresh, celeriac is tender enough to peel easily. Grab a large paring knife and prepare to be aggressive in peeling off the outer skin to remove all the stalk stubs on the surface. Cut off a small amount at the stem and root ends so you have flat surfaces to stabilize the root on your cutting board, then peel downward.

For the crust of the pie I used the same crust as for the Rustic Apple Tart. It’s thick enough to support the chunky vegetables and sauce, and the cheese in it goes well with the vegetables, too.

Vegetables are oven roasted first to bring out and enhance their natural flavors before they are combined into the pie. Feel free to use whatever root vegetables you have on hand.

  • Prep Time:
    30 min
  • Cook Time:
    1 hr 30 min
  • Ready In:
    2 hrs
Servings: 6 large servings
    For filling:

  • 2 large carrots (home garden, Lummi Island)
  • 1 celeriac (celery root) (Terra Verde Farm, Everson)
  • 1 large turnip (Moondance Farm, Acme)
  • 2 large potatoes, Yukon gold (Hopewell Farm, Everson)
  • 4 Tbsp butter, melted (Breckinridge Farm, Everson)
  • 1 tsp thyme, dried (home garden, Lummi Island)
  • 1 tsp sage, dried (home garden, Lummi Island)
  • 1/2 tsp salt (see Exceptions)
    For sauce:

  • 1 Tbsp butter (Breckingridge Farm, Everson)
  • 1/4 cup shallots, French gray, thinly sliced (Moondance Farm, Acme)
  • 2 sweet peppers, Italian, thinly sliced (Boxx Berry Farm, Ferndale)
  • 2 cloves garlic, minced (Joe’s Garden, Bellingham)
  • 1 cup Mushroom Stock or vegetable stock
  • 1 cup milk (Twin Brook Creamery, Lynden)
    For crust:

  • 1 recipe Cheesy Tart Crust or use any double 9-10 inch pie crust dough recipe (Don’t forget to use locally ground flour from Fairhaven Organic Flour Mill, Bellingham)


Preheat oven to 450 degrees F.

Line a cookie sheet with parchment paper. Set aside.

Peel and chop carrots, celery root, turnip, and potato into bite-sized pieces, about 1/2 inch cubes.

Add melted butter, thyme, sage, and 1/2 tsp salt. Mix well, then turn vegetables onto the prepared baking sheet.

Roast for 30-40 minutes, until vegetables are browned and soft. Remove from heat.

Reduce oven temperature to 400 degrees.

Meanwhile, prepare tart or pie dough according to whatever recipe you are using. Chill in a ball until ready to use.

Melt 1 Tbsp butter in saucepan over medium heat. Add shallots and sweet peppers and cook for a couple of minutes until softened. Add garlic and cook a minute longer. Add the flour and 1/2 cup of the mushroom or vegetable stock, stirring until flour lumps are eliminated. Gradually add the rest of the mushroom stock and the milk, continuing to stir constantly. Cook until slightly thickened.

When sauce is done, mix roasted vegetables and sauce in a large bowl and check seasoning, adding salt if needed.

Slice off one third of dough and set aside. Roll the remaining dough out into a circle large enough to cover the bottom and sides of a lightly buttered 2-quart casserole dish. The dough should extend above the edge an inch or so. Fill with the vegetable mixture, and roll out the reserved third of the dough to cover the top completely. Pinch together the bottom and top dough edges to seal. With a sharp knife, cut six slots in the top dough to vent steam as the dish cooks. Brush the top crust with a lightly beaten egg.

Bake in the oven for about 30 minutes until crust is done and nicely browned.

Serving Suggestions:

Add a simple dessert such as locally made ice cream and you’ll have a complete meal.

Food Sources:

Bellewood Acres, 231 Ten Mile Rd., Lynden
Cascadia Mushrooms, (360) 714-8859 Mon-Fri 9am-5pm, Bellingham
Community Food Co-operative, Westerly and Cordata, Bellingham
Home garden, Lummi Island
Terra Organica, Flora and Cornwall, Bellingham

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