This is a regular around here (nearly weekly), as everyONE cleans their plates everyTIME - except the kid that won't eat potatoes still has a couple of those left. It is comforting, incredibly creamy, and seemingly indulgent.
This is a vegan version, and I use a homemade biscuit dough instead of the traditional 2 crust. I always made the traditional version, but one night in a huge hurry with no time for rolling out dough I tried this "cheater pie", and with grand reviews from everyone, it is now the new usual.
The great thing about this is that the only recipe you really need to strictly follow is the biscuit part. Have some turnips, beets, corn, kale? Throw it in! You can also add more or less of something (or skip it altogether) to suit your tastes. This recipe is for a 9X13 sized casserole dish, filled up! You can cut it back, divide it, multiply it, etc.
Vegan Veggie Pot Pie
(a little redundant, no?)
3-4 large potatoes, chopped to ~1" squares
~7 large carrots, sliced to ~1/2 inch pieces
2 large bay leaves
1/2 lb fresh green beans, or a ~10 oz bag of frozen
10 oz bag of frozen green peas
1/4 cup olive oil
1 1/2 cups onion, finely diced (~ 3/4 large onion)
2 t all purpose seasoning*
1/2 teaspoon Old Bay **
3 T all purpose flour
2 t salt
2 t fresh ground black pepper
2 cups unsweetened almond milk (or soy milk, although the almond milk is the favorite here)
2 cups all purpose flour
1 T baking powder
1 t baking soda
1 t salt
5 T non hydrogenated shortening (I use Spectrum)
1 cup soy milk or almond milk with 1 t apple cider vinegar added and mixed well
Place potatoes and carrots in a large sauce pot and cover + 1 inch with water. Add bay leaves and a dash of salt and pepper to the water. Bring to a boil over high heat and turn down to medium high to maintain a gentle boil. When potatoes are just able to pierce with a fork (~10 minutes, but check them frequently because you'll want firm, not mushy, potatoes), add frozen veggies. If also using fresh veggies, then add them after the water returns to a boil. Gently boil for 2 minutes and remove from heat and drain. Place them back into the pot and set aside.
Go ahead and measure your cup of non dairy milk for the biscuits, add the vinegar, and allow it to sit. Set aside.
Preheat oven to 350° F.
Add olive oil to a pan heated over med low heat. Add onions, seasoning, and Old Bay, stirring steadily to be sure the onions don't burn; you may need to adjust your heat lower - they should sizzle, but you shouldn't be terrified to look away for a second (that's too hot). When the onions are soft, add the flour in, stirring with a wire whisk until flour and oil is an even mixture and don't worry if it's a little clumpy. Quickly add the almond milk and stir gently but constantly with the whisk. The mixture should thicken after a few minutes of a very gentle simmer. When your mixture has reached a good creamy consistency, stir in S & P and remove from heat. Pour over veggies and stir to mix well. Transfer to a 9"X13" casserole dish and spread out evenly.
In a large bowl, begin biscuit dough by combining flour, baking powder and soda, and salt, and stir together with a whisk. Add shortening and cut in with a pastry blender or 2 knives until the mixture resembles a coarse cornmeal with no large bits left. Form a well in the center and add the acidified non dairy milk. Using a spoon, move the flour from the outside of the bowl to the center, gently combining them using as few strokes as possible. When combined, drop serving sized spoonfuls of dough to cover the top of the veggies.
Bake for ~40 minutes or until biscuits are lightly browned and look amazing.
* A mixture of 3/4 t dried thyme, 1/2 t dried basil, 1/2 t dried oregano, 1/2 t granulated garlic will work in place of the all purpose seasoning, as will a combination of fresh herbs. Feel free to adjust and season as you prefer. I sometimes add a little rosemary; I have also been known to add some garlic chives.
** The Old Bay is not terribly important, but it is an amazing flavor booster.