This Meatless Monday recipe is a savory but sweet pot pie full of hearty vegetables and rich with a creamy and tangy sauce. Baked using a crust made from both regular flour and graham flour, the crunchy taste of homemade sweetness makes this a dish for the whole family!
- 1 1/2 cups all purpose flour, plus extra for rolling
- 1 cup graham flour
- 1 tsp baking powder
- 1 tsp salt
- 2 sticks unsalted butter, very cold and cut into cubes
- Ice water
- 3 tbsp butter
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 large garlic cloves
- 2 tsp fresh thyme
- 1 pinch saffron threads
- Salt and pepper to taste
- 1/2 cup flour
- 2 1/2 cups vegetable broth
- 3 tbsp heavy cream
- 2 large beets, peeled & cubed (1/2 in)
- 2 medium rutabagas, peeled & cubed (1/2 in)
- 2 large carrots, sliced
- 1 small butternut squash, peeled, cleaned, & cubed (1/2 in)
- 3 cups fresh spinach, chopped
- 1 egg, whisked thoroughly
Whisk the flours, baking powder, and salt. Using your hands (Yes. You can use a food processor, but hands really seem to work best for crust. Plus, it’s more fun!), add butter until you have small curds throughout. Add a teaspoon of water to complete the blend. If the dough is too dry, add a little more water, but don’t let the dough get sticky. Wrap in wax paper and store in the fridge for at least 30 minutes.
Saute onions and garlic in butter and olive oil for about 10 minutes. Add thyme, saffron, salt, and pepper, and mix well. Reduce heat to low. Stir in flour to make a paste, then slowly stir in the broth. Simmer for 5 minutes, then add cream and check for seasoning.
Using one pot for beets and another for the rest of your roots, boil water, then add veggies for 5-6 minutes. Drain separately.
Roll dough out into size appropriate for your dishes. We used two circular ceramic baking dishes, but one large dish could be used. Small individual pot pies are also great! Dough should end up between 1/4 and 1/2 inch thick.
Just before bake time, fold veggies and spinach into sauce. Spread into baking dish and cover with dough. Brush egg wash on to top and bake at 375 for about 35-45 minutes. I also switched to the broiler for the last 5 minutes to make the crust a golden brown.
At press time, we’d not served up the dish (taking it home to mom to try). But, our finished product looks and smells fantastic!