Roasted Veggie Pot Pie
Gluten, Grain & Soy-Free
Vegan & Dairy-Free when made with coconut oil.
Serves 4-6
A classic made with roasted root veggies, a savory onion gravy, and an herb-studded double crust. Real food. Real comfort.
Use This - Filling
2 large (1lb) sweet potatoes (peeled, bite-size pieces)
2 large (8oz) carrots (ends trimmed, diced)
2 medium (8oz) parsnips (ends trimmed, diced)
1 medium (4oz) beets (peeled, ends trimmed, diced)
Use This – Crust
2¼ (9oz) cup almond flour
2/3 cup (3.4oz) tapioca flour/starch
¼ cup (1.2oz) arrowroot starch
2 teaspoons thyme, dry or fresh
1 teaspoon (1-2 sprigs) chopped fresh sage
1 teaspoon (1-2 sprigs) chopped fresh rosemary
1 teaspoon salt
½ teaspoon pepper
2 large eggs
½ cup (4oz) butter, softened (plus 2 tablespoons for buttering pie pan)
Use This - Gravy
3 tablespoons (1.5oz) butter
2 large (13oz) onions, chopped
2-4 cloves (.6oz) garlic, minced
2 teaspoons sea salt
1 teaspoon thyme
½ teaspoon black pepper
¼ cup potato starch
2 cups vegetable broth, warmed
Do This
Roast the Veggies. Preheat oven to 425°. Layout all prepped veggies on baking sheet. Roast for 40-50 minutes. Vegetables should be fork-tender (not mushy). When done roasting, set aside to cool. After cooling, put veggies in a medium bowl; set aside.
Make the Crust. Start by buttering a 9-inch pie plate; set aside. In a food processor with the S blade (or a large mixing bowl), combine almond flour, tapioca, arrowroot, thyme, sage, rosemary, salt and pepper; pulse to combine. Add eggs and butter to flour mixture; pulse 3-5 times. Then, run food processor until mixture comes together (or use hands to combine). Scrape bowl clean and form into a ball; then, divide into two pieces. Gently, press one of the balls into middle of prepared pie plate spreading with your fingers to cover bottom and to go up sides. Alternatively, you can roll the dough between 2 sheets of parchment and then, form to pan. Set aside pie plate filled with crust; keep extra dough ball to the side for the top crust.
Make the Gravy. In a large pot, over medium-high heat, melt butter. Once butter begins to sizzle, add onions. Cover and cook 3 minutes; stir again, cover and cook an additional 3 minutes. Add garlic, thyme, salt and pepper; stir and cook 2 minutes. Add potato starch, stirring constantly to avoid burning – starch will become golden in color. Once golden, remove pot from heat and slowly add the broth; whisking to thicken and combine. Shut heat but put pot back on hot burner. Whisk once more to mix and thicken; remove pot from heat and set aside.
Combine Veggies & Gravy. Once the veggies and gravy are ready, carefully add the gravy to the bowl of veggies; use a rubber spatula to gently mix.
Assemble the Pie. Preheat oven to 350°. Pour veggie-gravy mixture into prepared pie plate. Roll out remaining dough ball between 2 pieces of parchment paper making a shape similar in size to pie. Drape the dough over the top, pulling off any excess dough; seal the edges by pinching both crusts together. Bake for 45 minutes and serve.
Quick Tip
Please, be very careful when making the gravy – adding the liquid causes a lot of steam, making it very easy to get a steam burn. Should you be subject to a steam burn, quickly pour lemon juice on it. It totally takes the sting out.
Compliments of the Natural Contents Cookbook, Good Food for Everyone: Farm Fresh Clean Eating.
