In Christmases past, I have given vegetarian cookbooks to the vegetarians on my list. As Anne recently pointed out in her Vegetarian Bookshelf post, there are some truly fabulous vegetarian cookbooks out there.

I was wrong. I’ve decided it is the MEAT LOVERS who need the enlightenment. I think that many meat lovers cook meat because they just don’t know how to cook good, flavorful fulfilling vegetarian dishes. Let’s be honest – if all you know how to do is microwave some broccoli, you’re never going to love vegetarian cooking.

So, we here at FFF will continue our quest to provide interesting, different, flavorful, comforting vegetarian dishes. Such as this one. This is the most flavorful pot pie I have eaten. Ever. Even the crust, which is usually just a bland blanket on top of flavorful filling, is so rich and delicious. And the recipe really simplifies the pot pie process – three easy steps. A truly great veggie rendition of a classic comfort food.

I was asked to review a book The Meat Lover’s Meatless Cookbook, written by Kim O’Donnel and published by DeCapo Press Cookbooks, and I was skeptical. Can true meat lovers really be enlightened? Then, I made a few of the recipes, including this vegetarian pot pie. I was impressed, and so was my meat-loving son, known in the family for his carnivorous-ness and for his statement “I hate vegetables.” Even HE loved this dish. This is a great cookbook to put on your gift list for all your favorite carnivores. The recipes are easy to follow and the recipes are so flavorful and fulfilling.

Happy Meatless Monday Holidays Everyone!

GO-WITH-THE-FLOW POT PIE WITH CHEDDAR-BISCUITY CRUST

Serves 4 to 6

STEP ONE: The Crust

1 cup all purpose flour or gluten-free flour blend (I like Bob’s Red Mill GF Baking Flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon each cayenne pepper, dry mustard and garlic powder
3 tablespoons unsalted butter, diced
1/2 cup grated cheddar cheese
1/2 cup milk

Place all dry ingredients in food processor. Add in butter and process until well incorporated. Add in cheese and pulse a few times. Turn on processor and slowly stream in milk, until dough just begins to come together. Flatten dough into a disc and wrap with plastic. Refrigerate while making rest of dish.

STEP TWO: FILLING

2 medium red potatoes (1 pound total)
4 1/2 cups additional vegetables, such as carrot and broccoli
2 tablespoons butter
2 stalks celery, diced
1/2 yellow onion, diced
3 cloves garlic, minced
2 sprigs thyme leaves (or 1 teaspoon dried thyme)
1 teaspoon dried oregano
Additional flavor zingers as desired (I used Frank’s Hot Sauce)

In a small saucepan, bring the potatoes and any other dense, long-cooking vegetables to a boil and boil until soft but still firm. Drain.

In a skillet, saute the celery, onion until softened. Add garlic and cook another minute. Add in herbs and flavoring.

STEP THREE: GRAVY

2 tablespoons butter
2 tablespoons all purpose flour or  gluten free flour blend
2 cups vegetable stock
Salt and pepper to taste

Melt butter in a skillet and stir in flour until absorbed. Cook for 1 minute. Add in stock and simmer until thickened.

ASSEMBLY:

Preheat oven to 350 degrees.

Stir together all vegetables and gravy. Pour into a 1 1/2 quart baking dish or 10 inch pie pan. Roll out dough to fit pan. Place dough on top and cut slits on top to allow steam to escape.

Bake at top of oven for about 45 minutes, until golden brown.

Other recent veggie pot pies out there in the blog-o-sphere:
Vegan Tofu Pot Pie, The Kitchn
Savory Mushroom Pot Pie, Eliza Domestica
Vegetable Pot Pie, Karma Free Cooking
Vegeteble Pot Pie, Ezra Pound Cake
Vegetable Pot Pie, Cate’s World Kitchen

— posted by Donna