Potpie - da best!

Potpie:

Crust:

2c all-purpose flour

2/4 tsp salt

2/3c shortening

7 Tbsp cold water

 

Thouroughly mix the salt and the flour together. Cut in the shortening, in small pieces, so there are tiny pieces of shortening throughout the flour. Then add one Tbsp water at a time, and mix in a large bowl. Repeat until all the water is added, and the dough is in one large ball – do not over work it, it will get tough. Roll out on a floured surface. This should  make 2 crusts, or one bottom, and one top crust.

 

Filling:

4 Tbsp butter (or vegan butter)

1 ½ tsp flour

1 tsp better than bouillon

1 Tbl Vegan Worcestershire

black pepper, salt, sage

½ large onion

8 oz mushrooms

2 sticks celery

2 carrots

1/2c frozen corn

1/2c frozen peas

½ a cauliflower head

2 potatoes

- substitute any veggies you want- its potpie!

Preheat oven to 400F

In a large saucepan, heat the butter one medium heat. Slowly sprinkle flour into the melted butter until fragrant. The idea here is to make a thickening agent. Then sauté onions for ~3min. add chopped mushroom, sauté til fragrant. Add all the other veggies, all diced into small pieces. After warming them for about 1min, add water until they are ¾ covered. Add better than bouillon, some salt, pepper and sage (not too much, lets let the veggies shine through!) simmer the crap outta this until thick, maybe 40min. pour into 2 pie dishes, cover each with a crust, and bake uncovered at 400F for about 20 min.

Enjoy with a Founder’s porter!