Jerusalem Artichoke and Mushroom Pot Pie

Jerusalem Artichoke Pot PieThe recipe here is for a vegetarian or vegan pot pie, but if you want to add some browned stewing beef cubes just increase the simmering time to 2 hours. Alternatively you can use this recipe to make the best ever vegetarian-vegan soy free gravy; follow all the steps but before adding the flour strain out the veggies. The Jerusalem artichokes add a mysterious depth of flavor. This is most likely the herbivore gravy I will be serving at Christmas(yes I am thinking holiday cooking already!), my family is a diverse mix of omnivores, herbivores, carnivores, picky eaters, toddlers and allergies, and this year my husband and I are planning something really special for everyone! Jerusalem Artichokes do not keep well even after cooked so this is not a make ahead kind of dish. Best eaten right away!

2 tbl butter or veg oil
2 cups cleaned chopped brown mushrooms
½ small onion diced
1 clove garlic minced
1 small carrot diced
2 cups Jerusalem artichoke peeled cut into bit size pieces
½ cup red wine
2 cups veggie broth
A few sprigs of fresh thyme
¼ cup ice cold veggie broth
1 tbl flour
Salt and pepper to taste
Pie crust or phylo dough

In a large sauce pan over medium heat add butter or oil sauté all the veggies until tender, deglaze with red wine, then add 2 cups veggie broth and thyme simmer on low uncovered for an hour, the liquids should have reduce by at least ½. Whisk flour into cold veggie broth it should incorporate easily with no lump, pour into the rest of the hot ingredients and quickly mix around before it has a chance to lump up. Continue simmering and stirring for a few minutes until thickened. To assemble the pot pie line an 8” pie or 6 large muffin cups with a big square of phylo or pie crust(I didn’t list a recipe for pie crust because I am not good at making them) make sure the square of crust is big enough that you can fold the edges into the centre of the pie. spoon in filling and fold over edges brush with butter or veg oil and bake just until crust is nicely browned on top. About 20mins at 375F

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One Response to Jerusalem Artichoke and Mushroom Pot Pie

  1. Pingback: Seasonal Sides for Thanksgiving | My Little City Food Garden

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