An all-veggie entree that can be made with fresh or canned fillings, depending on how labor-intensive a dish you feel up to making.
2 - 3 cups cooked vegetables (choose from: onion, garlic, carrot, bell pepper, celery, potato, mushroom, sweet potato, winter squash, turnip or rutabaga, parsnip, broccoli, brussels sprouts)
1-2 cups cooked additional vegetables (choose from: frozen peas, frozen corn, canned tomatoes, canned beans, chopped kale, cabbage, mustard greens, turnip greens, broccoli rabe, chard)
Pinches of dried herbs (choose from: thyme, rosemary, sage, basil, savory, marjoram, or combination)
1 tbsp unbleached or whole what flour
½ - 1 cup vegetable broth
½ cup shredded cheese (optional)
Pie crust (handmade or storebought)
3 cups cooked mashed potatoes (optional)
In a large saucepan, heat the olive oil and add any combination of the diced vegetables. Saute until tender; the cooked mixture should measure 2 - 3 cups.
To the sauteed vegetables, add any or all of the additional vegetables, to measure 1 - 2 cups when cooked (remember that greens will reduce in volume). Cook briefly to wilt the greens and heat frozen ingredients through.
Season with parsley, dried herbs, and salt and pepper to taste.
Sprinkle the mixture with flour. Stir well and simmer for a few minutes to allow the flour to cook, then add the vegetable breath, stirring until moist and thickened. At this stage, you may also add the cheese, if desired.
Place ingredients in a prepared round deep-dish pie plate. You may use a bottom crust, a top crust, or both, or no crust at all. If you decide to go crustless, top the pie with about 3 cups of cooked mashed potatoes.
You can cut or carve a symbol into the crust or potatoes, if you wish.
Bake your pie for 45 minutes, or until the crust is golden, and serve.
[Recipe Source: Witch in the Kitchen, Cait Johnson, Destiny Books, 2001.]
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