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Vegetarian Tourtiere

Created by Dreamer_in_Ontario on November 29, 2011

1 1/2 teaspoons dried savory
Salt and pepper , to taste
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 bay leaves
2 cups vegetable broth
1 (400 gram) box Pillsbury Refrigerated Pie Crusts or your favorite pie crust recipe

Step 1: In large bowl, pour 1 cup (250 mL) boiling water over TVP; cover and let stand for 10 minutes.
Step 2: Meanwhile, in shallow Dutch oven, heat oil over medium-high heat; cook celery, onions and garlic, stirring occasionally, until golden. (about 10 minutes).
Step 3: Stir in potatoes, tamari, savory, salt, pepper, allspice, cloves, bay leaves and TVP and cook, stirring often, for 5 minutes
Step 4: Stir in broth and 1 cup (250 mL) water; bring to boil.
Step 5: Reduce heat, cover and simmer until potatoes are tender (30 to 40 minutes).
Step 6: Break up most of the potatoes with back of spoon then simmer, uncovered, until slightly thickened (7 to 10 minutes); Let cool. (If making ahead may be refrigerated for up to 24 hours at this point.).
Step 7: Prepare pie plate with pastry, trimmed to fit and spoon in filling.
Step 8: Place top crust over filling; trim to leave 3/4-inch (2 cm) overhang and fold overhang under pastry rim; flute to seal; Cut steam vents in top.
Step 9: Bake in bottom third of 400°F (200°C) oven until bubbly and golden (about 1 hour).