Veggie Pot Pie

Pie insides

2 tbsp olive oil

1 onion, chopped

1 cup mushrooms, chopped

2 large carrots, diced

2 medium potatoes, peeled and diced

2 celery stalks, sliced

2 cups cauliflower florets

1 cup green beans, trimmed and cut into 1/2 inch pieces

3 cups vegetable broth

1 tsp salt

1 tsp pepper

2 tbsp corn starch

2 tbsp soy sauce

¼ cup water

Pie crust

4 cups all-purpose flour

2 tsp salt

1 ⅓ cups vegetable shortening

16 tbsp ice water

Pie Insides

Preheat oven to 450°.

Heat oil in frying pan. Cook onions, mushrooms and garlic for 3 to 5 minutes stirring frequently. Stir in carrots, potatoes, celery, cauliflower, beans, and vegetable broth. Bring to a boil, then simmer until veggies are tender, about 5 minutes. Season with salt and pepper.

In a small bowl, mix the cornstarch, soy sauce and water until cornstarch is dissolved. Stir into veggies and cook until sauce thickens about 5-10 minutes.

Pie Crust & Assembly

Mix flour, salt and shortening using a pastry blender. Mix in 12-16 tbsps of water and stir until mixture forms a ball. Divide in half.

Using a rolling pin, roll one of the balls to fit the bottom and sides a 11x7 inch baking dish.

Pour the filling into the pastry lined dish. Roll out the remaining dough, arrange over the filling, and seal the edges.

Recipe originally from Allrecipes.com

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Veggie Pot Pie