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Vegetable Pot Pie

Created by Dreamer_in_Ontario on October 24, 2011

6 medium potatoes (about 2 pounds)
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
3 cups vegetables, diced (choose 3 or 4 vegetables such as broccoli, cauliflower, carrots, leeks, mushrooms, peas, zucchini, etc)
2 tablespoons unbleached white flour
1 cup vegetable stock (increase up to 1 1/2 cups more a moister filling)
1/4 cup nutritional yeast, optional
1 1/2 tablespoons Mrs Dash or Spike or other all-purpose seasoning blend

Step 1: Boil or microwave potatoes in their skins until done and allow to cool.
Step 2: When cool enough to handle, peel all potatoes, dice 3 of them and mash the other 3.
Step 3: Preheat oven to 350 F. Heat oil in large skillet, add onion, saute over medium heat until golden in colour.
Step 4: Add the 2 cups of vegetables, layering quick cooking vegetables such as peas and zucchini over longer cooking vegetables such as cauliflower, add a bit of water, cover and cook until the vegetables are tender (about 5 minutes).
Step 5: Sprinkle flour into skillet, pour in stock, add nutritional yeast and cook for one or two minutes, stirring constantly, until liquid thickens.
Step 6: Stir in diced and mashed potatoes and heat gently.
Step 7: Stir in seasoning blend, thyme and parsley; season with salt and pepper, to taste.
Step 8: Pour mixture into pie crusts and pat in until even.
Step 9: Sprinkle bread crumbs evenly over each pie and top with paprika.
Step 10: Bake for 35 to 40 minutes or until crust is golden.
Step 11: Allow pies to stand at room temperature for 10 minutes before serving.