As many of you know, I'm a BIG fan of potpies, especially in these winter months when my fridge is full of root veggies. This past weekend my friends did a Thanksgiving Re-do and I decided to bring a potpie for us vegetarians. I made this one extra special with heart cut-outs because I'm so lucky to have all these wonderful people in my lives - AND because unbeknownst to me I was going to be getting engaged just a few hours later. So here it is, my sweetheart pie.
Veggie Pot Pie
double pie crust
1 rutabaga, peeled and cubed
1 large carrot, peeled, halved lengthwise and sliced
1 C edamame
1/2 C quorn turkey roast
1/2 large red onion, chopped
4 small parsnips, peeled and sliced
4 T butter
1 C veggie stock
2 T flour
salt, pepper and oregano
Heat oven to 375 and line a pie plate with one crust. Using a fork poke holes in the bottom and sides, then gently press the fork down around the edging of the crust. Melt butter in large skillet over medium heat and add veggies and quorn turkey. Saute for 10 minutes. Add stock and cover, simmering gently until veggies are soft and stock is gone. Remove from heat, add flour, salt, pepper and oregano and stir thoroughly. Spoon veggies into crust. Take top crust and a heart-shaped cookie cutter (or any shape you like) and cut out for evenly spaced hearts. Place crust over veggies and using a fork, press the edge tightly onto the bottom crust all the way around. Trim off any extra crust. Take the four heart pieces and place them on the crust in between the heart cut-outs. Bake for about an hour, with foil around the edges so as not to burn. Remove and let sit 10 minutes before serving. Enjoy!!!
***The highlight of the dinner for me was when one of the guys there complimented me on my "meat" pie. I smiled and said "actually, there isn't any meat in it...." His response was simply, "huh, well it's delicious!"***