is my first time I have used potatoes as the "crust"
on my pot pie. Having made this delicious, and yes,
very comforting meal, I know that I will make it again
and that the ingredients most likely will change with
each making, until I settle on a favorite.
1 1/2 pounds local sweet organic sweet potatoes (it
is great with white, buff and blue as well)
1/4 cup coconut milk
½ cup grated cheddar cheese
6 tablespoons of unsalted or salted butter
1 teaspoon Quilter's Comfort's EVERYTHING Plus Seasoning
1/2 teaspoon sea salt (reduce with salted butter)
1/2 teaspoon dried basil
1/2 teaspoon dried sage
2 tablespoons canola oil
1 cup chopped onion
2 carrots, scrubbed really well and diced small
2 cloves garlic, minced
1 stalk celery, diced
1/2 slab of tofu* (1 pound ground meats, seitan, legumes)
cubed and coated with lightly seasoned flour
1/4 teaspoon sea salt (omit or reduce when using salted
1/2 teaspoon freshly rubbed sage
1/8 tsp dried ground rosemary (2 teaspoons freshly chopped
½ teaspoon dried thyme (2 teaspoons freshly chopped
1 tablespoon Quilter's Comfort's Curry Powder
1 tablespoon Quilter's Comfort Savory Chocolate Seasoning/Rub
(or more to taste)
1/2 cup fresh or frozen green beans
1/2 cup fresh or frozen English peas
1 cup lancinato kale (cut bite size)
1 cup water (use veggie cooking water)
2 tablespoons tamari
your potatoes (I like my peels, so, I keep them) and
dice into 1/2-inch pieces. Put them in a medium saucepan,
cover with cold water. Set pan over high heat, cover
and bring to a boil. Once potatoes are boiling, uncover,
decrease heat to maintain a simmer and cook until tender
and crush easily. This takes about 10 to 15 minutes.
Remove potatoes into a bowl for mashing. Put in your
butter, mash as it melts.
coconut milk into sauce pan with liquid remaining from
veggies and heat until warm. Pour this liquid into the
mashed potatoes and continue to mash until smooth. Fold
the oven to 400 degrees F.
love the deep blueish green of lancinato. I also enjoy
its texture. Even raw, it is easy to use it in a salad
and, very delicious in any savory pie.
the potatoes are cooking, work on your filling.
Place your pie pan on the stove; for me it is a
10 inch cast iron pan. When it is warm, oil is added.
When the oil shimmers, I lay in my floured tofu.
Drizzle tamari over tofu. When tofu is warm through,
add in onion, celery and carrots, rosemary, thyme, sage,
give seven shakes of L.A.O.'s Savory
Chocolate Seasoning/Rub and Curry.
Sauté this just until onions began taking on
approximately 3 to 4 minutes.
Add in your garlic and basil then stir.
Pour in broth, and stir to combine.
Bring to a boil, reduce the heat to low,
cover and simmer slowly 10 to 12 minutes
or until the sauce is thickened slightly.
carrots were from someone local.
sweet potatoes were also locally grown
all of your filling ingredients
spread evenly in cast iron pan
or an oiled 11 by 7-inch glass or ceramic baking dish.
Working from the edges of your pie spread
your mashed sweet potatoes across the top,
working toward the center to create a seal
to prevent bubbling over. Smooth out with
a rubber spatula or the back of a stainless spoon.
Place on a parchment lined half sheet pan on
the middle rack of the oven and bake for 25
minutes or just until the potatoes begin to brown.
Remove to cooling rack for at least
15 minutes before serving.
*For Tofu - Freeze and thaw tofu. Squeeze out as much
liquid as possible. The texture is now similar to ground