Prep 1 hr
Cook 1 hr
A buttery vegetarian pie I picked up from Moosewood. This is a good compromise for carnivores like myself veggies for the girlfriend and rich flavor for me.
- 1 cup white flour
- 1⁄2 cup wheat flour
- 1⁄2 cup butter
- 2 -3 teaspoons cold water
- 1 teaspoon oil
- 1 onion, chopped
- 1 potato, diced
- 1 large carrot, sliced into rounds
- 1 teaspoon basil
- 1 teaspoon marjoram
- 1 teaspoon Hungarian paprika
- salt and pepper
- 1⁄2 cup frozen peas
- 1⁄2 cup frozen corn
- 1 cup mushroom, sliced
- 4 teaspoons butter
- 3 teaspoons white flour
- 1 cup milk
- 1 teaspoon mustard
- 1 cup cheddar cheese, grated
- 1⁄4 teaspoon nutmeg
- 2 teaspoons butter
- 3 pieces bread, crumbled
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon marjoram
- 1⁄4 teaspoon Hungarian paprika
- -------Prepare crust----------.
- Mix flour and butter with fingers, add water slowly until dough can be formed into a ball Roll dough to fit a circular or square baking dish, depending on your geometric preference Grease dish and prebake crust for 15-20 minutes at 350 (poke the bottom of the crust with a fork).
- ---------Prepare vegetable filling---------.
- Fry onion in oil until tender; add potato and carrot; add basil, marjoram, and paprika; salt and pepper to taste; cover for a few minutes, stirring occasionally Add peas, corn, and mushrooms; cover for a few more minutes, stirring occasionally (you might want to remove the cover at some point to cook off some water).
- -----------Prepare sauce----------.
- Melt butter and add flour, cooking at low temperature to thicken and brown Add the milk and reheat slowly Turn off the heat and add cheese, mustard, and nutmeg.
- ----------Prepare topping-----------.
- Melt the butter and crumble the bread into the pan (stale bread works well) Add the spices and brown.
- ------------Make a pie-----------.
- Add the vegetable filling to your nicely precooked crust (spoon it in with a slotted spoon to cut down on extra water) Pour the sauce over the filling and mix it lightly with a rubber spatula Sprinkle the bread crumb topping over the top of the pie Cook for about 50 minutes at 350, let stand for 10 minutes or so, eat.
- Because this crust is hearty, I prefer to precook it a bit.
- Experiment with this to find your own preference.
- The trick to this recipe is preparing the filling, sauce, and topping concurrently.
- I usually end up finishing up the sauce last, but I have not given up hope.
Re reviewing. Basil and oregano and paprika are all you need for the herbs. Double the topping cheesy part. I skip the bread crumbs. Find your short cuts. Delicious.
I've now made this vegetable pie multiple times. As a vegetarian family, this pie has become the center piece of our traditional Thanksgiving meal. I've gone back & forth making the pie crust, and just buying store bought. The key is the insides. We always end up putting vegetarian gravy over the pie, and when it's next to mashed potatoes and stuffing and cranberries, it's a great combination.
My partner and I love this pie, but we usually use bought pie crust for both the top and the bottom. (Bought crust doesn't need to be precooked.) And, I use WAY more butter. And poultry seasoning instead of straight marjoram. I've never found excess moisture to be a problem, but, I'm cheating with the bought crust. This dish is fantastic. It can serve as a main dish, or a side, and it's great on a buffet. I've served this pie to any number of people, in any number of situations, and the reaction is almost always a request for the recipe.