Fall Vegetable Pot Pie from Tiny Pies

Nov 15th, 2017 | By | Category: blog
Pot Pie. Photo by: Danielle Locklear

Fall Vegetable Pot Pie. Photo by: Danielle Locklear

Fall Vegetable Pot Pie from Tiny Pies

(Makes two nine-inch pies)

1 small butternut squash, peeled and diced
1 bunch of white Japanese turnips, peeled and diced, tops washed and cut into 1” pieces
8 oz oyster mushrooms, sliced
8 oz crimini mushrooms, sliced
2 oz olive oil
1 1/2 tsp Kosher salt
1/2 tsp fresh ground black pepper
4 oz butter
2 tbsp flour (may not be needed)
1 medium yellow onion, finely diced
2 cloves garlic, peeled and minced
1 sprig thyme, minced
1 tbsp, fresh parsley, minced
8 oz fresh lima beans
24 green beans, trimmed and sliced into 1″ pieces
2 small sweet peppers, finely diced
1 egg beaten, (optional, for egg wash top)
4 11 oz pie dough* rounds, rolled into 12”; two are trimmed to 9”

1. Heat oven to 425 degrees Fahrenheit. Place squash and turnips in a large roasting pan. Toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/8 tsp pepper. Roast for 35 to 40 minutes, stirring twice during the cooking. Add mushrooms and another tablespoon olive oil, one tsp salt and 1/4 tsp pepper. Return to oven and roast 10 more minutes, checking to see that the turnips and squash are tender. Remove and reduce oven to 350 degrees.

2. While the squash and mushrooms are in the oven, heat butter in a medium sauce pan over medium heat. Add garlic and shallots; sauté until soft for about 5 minutes. Add sweet peppers and add lima beans. Fill the pot with water, two inches above the beans. Let simmer about 30-45 minutes until lima beans are almost fully cooked. Add turnip greens and cook 5-10 minutes until tender. Add the green beans. Season to taste. Add the still warm roasted vegetables and mushrooms. The starch from the lima beans should thicken the mixture sufficiently. If not, add 2 tbsp flour to the mix.

3. Cool the vegetable filling and prepare two 9” pie pans with two 12” pie crusts. Fill and top with two 9” rounds. Brush with eggwash (optional). Bake 25 minutes, rotate the pies and bake for 10-15 minutes more. The pie is done when it has a dark golden-brown top. One can also check carefully that the sides of the crust under the tin have browned. Cool 20 minutes. Best eaten still warm.

*Use your favorite pie crust recipe.

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