Thursday, October 28, 2010

Savory Pot Pie

The days are growing shorter and colder, the leaves are falling, and Charlie Brown is on his way to another disappointing Trick or Treat bag full of rocks. It’s time for some comfort food to keep you feeling warm and well. 

When I was a kid, pot pies were store bought and frozen like a brick. We had them when no one felt like cooking anything. But pot pies are actually easy to make. And you can fill them with anything you have handy.

This one is a full of mushroom gravy and goes well with mashed potatoes. It's my meat and potatoes lunch. For your crust you can make a quick shortbread, or use a puff pastry sheet. It's really your call. I tend to use the puff pastry because it's quick and crispy.   

1 puff pastry sheet (thawed)
1/2 cup of frozen peas
1/2 cup of frozen corn
1/4 cup of chopped carrots
1 or 2 veggie burgers cubed 
3 cups mushroom gravy 

Mushroom Gravy

1 tablespoon vegetable oil
1 tablespoon butter
1 1/2 cups diced onions
4 cups sliced mushrooms
1/2 teaspoon dried thyme
1 bay leaf
2 tablespoons soy sauce
1/4 cup dry sherry
2 tablespoons soy sauce
2 cups water or vegetable stock
1/4 teaspoon ground black pepper
2 tablespoons cornstarch dissolved in 1/4 cup cold water

Heat the oil and butter in a skillet.
Sauté the onions until they become translucent.  
Add the mushrooms, thyme, bay leaf, and salt.
Cook, stirring often, until the mushrooms are soft and aromatic.
Add the sherry, soy sauce, water or stock and bring to a simmer.
Stir the dissolved cornstarch into the gravy and cook, stirring until the gravy is clear and thickened.
Remove from heat.

Heat a sauce pan of water over medium heat and warm the corn/peas/carrots through. Set aside.
Add the gravy to a baking dish and stir in the vegetables and veggie burger cubes. 
Roll out the puff pastry sheet to suit the baking dish you are using. Cover the vegetables.

Bake at 400 - 425 degrees for 20 minutes or until the top is golden and serve.  


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