alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Vegetable and Bean Pot Pies with Potato Crusts

Serves 5.

    Share

    Vegetable and Bean Pot Pies with Potato Crusts

    I find vegan pastry particularly hard to master without the use of vegetable shortening, vegan margarine, and the like. I stay away from these ingredients, and an oil-based crust can be tricky, messy beast. I skip the whole thing here and just slice sweet and regular potatoes into thin coins, fan them out on top of this vegetable and bean pot pie, and roast them until crispy and crust-like. The result has all of the effect of a traditional pot pie with much less effort.

    Advertisement

    Vegetable and Bean Pot Pies with Potato Crusts

    Ingredients

    • 1 Tbsp (15 mL) extra-virgin olive oil, divided
    • 1 medium yellow onion, small dice
    • 1 medium carrot, small dice
    • 1 stalk celery, small dice
    • 4 cloves garlic, minced
    • 1 tsp (5 mL) minced fresh rosemary (about 1 sprig)
    • 1 tsp (5 mL) tomato paste
    • 1 medium zucchini, cut into 1/2 in (1 cm) cubes
    • 1 1/2 cups (375 mL) cooked white beans, such as navy, cannellini, or butter beans
    • 2 Tbsp (30 mL) dry white wine
    • Salt and pepper, to taste
    • 3 Tbsp (45 mL) whole spelt flour
    • 1 1/2 cups (375 mL) vegetable stock
    • 1 medium sweet potato or 6 to 7 mini new potatoes, thinly sliced, or a mixture

    Nutrition

    Per serving:

    • calories217
    • protein8g
    • fat4g
      • saturated fat1g
      • trans fat0g
    • carbohydrates39g
      • sugars4g
      • fibre10g
    • sodium82mg

    Directions

    01

    Preheat oven to 375 F (190 C). Place 5 ramekins or ovenproof dishes with 1 cup (250 mL) capacity on a baking sheet and set aside.

    02

    Heat half the olive oil in large pot over medium heat. Add onions, carrots, and celery, and sauteu0301 until onions are slightly softened, about 3 minutes. Add garlic, rosemary, and tomato paste, and stir. Add zucchini and white beans to pot. Stir to combine. Pour in white wine, and scrape up any browned bits from the bottom of the pot. Season stew with salt and pepper.

    03

    Sprinkle spelt flour over vegetables and beans. Stir until flour is moistened and is starting to get slightly pasty. Pour in vegetable stock. Bring to a boil and then reduce to a simmer until slightly thickened, stirring occasionally, about 4 minutes.

    04

    Divide stew among the 5 ramekins. Arrange sweet potato slices on top of ramekins in a fan or layered pattern. This will form your top crust. Gently brush the sweet potato slices with remaining oil. Season crusts with salt and pepper.

    05

    Slide pot pies into the oven, and bake until the filling is bubbling and the sweet potato slices are tender and lightly browned on the edges, about 30 to 35 minutes.

    06

    Serve the pot pies hot.

    Advertisement

    Like this recipe?

    This recipe is part of the Cooking with The First Mess collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.