Vegetarian Pot Pie

1. 1

   MAKE THE DOUGH:

2. 2

   Combine the flour and salt in a bowl.

3. 3

   Pour in the oil and milk.

4. 4

   Stir together with a fork.

5. 5

   Divide the dough in half and roll out between layers of plastic wrap.

6. 6

   MAKE THE FILLING AND ASSEMBLE THE PIE:

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   Preheat the oven to 350 degrees F.

8. 8

   Boil the cubed potatoes in a shallow pan of water until tender.

9. 9

   Reserve up to 7 oz.

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    of the potato water in a glass measuring jug, and transfer the cooked potatoes to a large bowl.

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    Line the inside of a 9 round deep baking dish with one rolled out half of the dough.

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    Prick with a fork and bake for 20-25 minutes until golden.

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    Meanwhile, saute the vegetables in a bit of oil until tender, and then add them to the potatoes.

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    Next, cook the tofu cubes in a dry skillet until golden, and then add them to the potato-veggie mixture as well.

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    Melt the butter in a skillet over medium-low heat.

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    Saute the onions until tender, and then sprinkle in the flour.

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    Fill the measuring jug of potato water with vegetable broth until you reach 14 oz.

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    Pour that in the skillet with the milk, and stir until very thickened.

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    Stir the veggies and tofu into this gravy, and then dump it in the prepared crust.

20. 20

    Its okay if it overfills the dish, just pile it up high.

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    Lay the second rolled out half of the dough on top of the filled pie.

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    Roll the excess dough in around the edges and press to the dish.

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    Cut a few ventilation slits on top and place back in the oven for 25-30 minutes until the crust is golden brown.

24. 24

    Allow the pie to cool a while before cutting so the filling can thicken.

No additional tips available.