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1
Make pastry crust: In large bowl, mix flour and salt.
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2
Cut in shortening with your fingertips until mixture resembles coarse meal.
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3
Sprinkle with 3 tablespoons ice water and toss to mix.
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4
Add additional ice water, 1 tablespoon at a time, and work in gently until dough just comes together and isnt too crumbly.
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5
Gather into ball then knead a few times to blend.
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6
Cut off one-quarter of dough.
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7
Shape both pieces into a disk, wrap in plastic wrap and chill at least 2 hours or up to 2 days.
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8
Preheat oven to 450F.
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9
In large bowl, combine parsnips, 1 teaspoon oil, thyme and 1/4 teaspoon salt and mix well.
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10
Transfer to baking sheet with sides and roast 10 minutes.
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11
In same bowl, combine mushrooms, 2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and mix well.
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12
Add to baking sheet with parsnips and roast 8 to 10 minutes.
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13
Remove from oven and set aside.
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14
In large pot, combine half the spinach and 1 cup water.
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15
Cover, bring to a boil and cook until wilted, about 2 minutes.
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16
Remove spinach to colander with tongs, rinse under cold running water and squeeze out as much moisture as possible.
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17
Repeat with remaining spinach.
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18
Coarsely chop spinach and set aside.
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19
In large saucepan, heat remaining 1 tablespoon oil over medium heat.
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20
Add shallots and cook, stirring often, until softened, about 5 minutes.
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21
Add flour and cook, stirring, 2 minutes.
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22
Gradually whisk in warmed soy milk a bit at a time, letting sauce thicken before adding more milk.
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23
When all soy milk is added, reduce heat to medium-low and cook, whisking often, 1 to 2 minutes.
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24
Stir in spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper.
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25
Remove pan from heat and allow to cool.
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26
Coat a 4-quart oval or rectangular casserole with vegetable cooking spray.
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27
Cut baking potatoes into 1/8-inch-thick slices and place in bowl.
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28
Add cold water to cover and let stand 5 minutes.
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29
Meanwhile, peel and cut sweet potatoes into 1/8-inch-thick slices.
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30
Drain baking potatoes and arrange slices, overlapping, in bottom of prepared casserole.
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31
Sprinkle with rosemary and 1/2 teaspoon salt.
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32
Arrange sweet potato slices on top, overlapping.
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33
Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
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34
Spread spinach mixture evenly over sweet potatoes, then top with parsnips and mushrooms.
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35
Preheat oven to 400F.
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36
On lightly floured surface, roll out larger piece of dough 3 inches larger than shape of casserole.
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37
Place dough on top of filling; roll edges under and crimp onto lip of casserole.
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38
Roll out remaining piece of dough and, with cookie cutters and pastry wheel or knife, cut out leaves.
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39
With pastry brush, lightly brush top of pie with water, then add pastry leaf decorations.
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40
Cut several vents in top crust for steam to escape.
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41
Place pot pie on baking sheet and bake until crust is nicely golden and filling is steaming hot, about 1 hour.
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42
Let stand 15 minutes before serving.
