In mine kitchen laboratory I hath concocted a scrummy pot pie. It's pretty much normal pot pie, except for the BISCUIT CRUST!

It's Pie, SeriouslyShepherd's Pot Pie IIShepherd's Pot Pie I

I won't bore you with the BISCUIT CRUST details, since they aren't mine:

http://vegweb.com/index.php?topic=16632.0 (you'll want to double this--except the "buttermilk" part)

Scrummy Pot Pie

  • 1 large yeller onion, diced
  • 2 carrots, peeled and cut into disks
  • 1 stalk of celery, diced
  • 4 medium-sized potatoes, peeled and cubed
  • 1/2 - 1 block of tofu, frozen, thawed and cubed OR equivalent amount of seitan or tempeh
  • 1/2 cup brown lentils
  • 4 cups veggie stock
  • 1 cup water
  • lots of (15 leaves, maybe) fresh sage, diced (or maybe 1tbsp ground?)
  • fresh chives, diced (if on hand)
  • fresh (you get the point, right? seriously) oregano (or tsp dried)
  • (fresh) green onions, diced (to garnish)
  • salt (fresh from the sea...or better, scraped delicately off your skin after 7 hours of strenuous physical activity)
  • pepper (not fresh)
  • swiss chard, spinach, kale, something green to provide a modicum of health power

Preheat oven to 450. In a large pot, sautee the onions, carrots, celery, and potatoes over medium heat in the oil of your choice (or better, the oil of my choice, which is safflower oil [if you can't get puberty oil directly off a carbuncular pre-teen]). After about 5-10 minutes add in the lentils, veggie stock, then herbs and spices. This would be a good time to cube the tofu/seitan/tempeh. Add it in when you're done.  Add the water. Leave it be. Go on. If you love something, set it free. It will come back to you. I promise.

Now, mix up the BISCUIT CRUST, as per directions. When finished, spread the dough on the bottom of a 13x9 oiled baking pan. Kinda mash it around so it's evenly distributed, like doughy communism. It's how Marx would have wanted it. Richard Marx.

If this has taken you roughly 20 minutes, you should be ready to thicken the filling. Make a roux with about 1/2 - 2/3 cup of flour and just enough cold water to make it like a thin paste. Whisk this into the filling. It should be gooey, but not gelatinous.

Pour this evenly into your soon-to-be BISCUIT CRUST. Garnish with green onions. Optionally, cover with strands of biscuit-y love. Pop it in the oven for about 15 minutes.

You may want a gravy to top this. There are any number of fantastic gravies out there--for this, though, I find the easiest to be made from a simple stock/roux combo. If you made seitan, bring the stock to a boil and whisk in the same roux as mentioned above. This will also work with veggie stock. Add schloads of pepper for added deliciosity.

Later, eat it whilst enjoying Richard Marx's greatest hits (i.e. a blank CD).