Pastry-Free Veggie Pot Pie
Free of: All top allergens and gluten-free
4 tbsp. olive oil
1 cup each: carrots, parsnips, leeks and potatoes, diced to ½-inch
1 cup pearl onions, peeled
1 cup button mushrooms, halved
1 cup frozen peas, thawed
1⁄2 cup parsley, chopped
2 teaspoon fresh thyme, chopped
1⁄4 cup tapioca flour
Salt and pepper
4 cups vegetable stock [Look for allergen-free, g-f brands]
6 medium-sized Yukon potatoes, peeled, thinly sliced on a mandolin
1. Pre-heat oven to 375º F.
2. In a large pot, heat half the olive oil over medium heat. Add carrots, parsnips, leeks, potatoes and onions. Sauté for 4-6 minutes, then add mushrooms, peas and herbs.
3. Continue to cook for a further 3-4 minutes, stir in flour, salt and pepper. Mix thoroughly, and add stock. Bring to a boil, then reduce to a simmer and cook until vegetables are tender, about 15-18 minutes. Place filling in a 9×12 baking dish or equivalent.
4. Top the dish with layered potato slices, brush with reserved olive oil, season with salt and pepper and bake in oven for 35-40 minutes or until potatoes are golden.
Credit: Photograph and recipe are from © 2011 National Foundation for Celiac Awareness. All rights reserved.