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Vegetable Pie with Potato Crust

This is a simple pie from WWI when food was rationed.
Course Main Course, Main Dish
Cuisine English
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

Ingredients

Filling

  • 2  large onions
  • 2  large carrots
  • 3 stalks celery
  • 1 medium turnip
  • 2 cups low sodium vegetable stock
  • 1  cup lentils canned
  • 1 pinch salt and pepper
  • 1 pinch herbs and spices (rosemary, cumin) to taste

Pastry

  • 1 medium potato mashed
  • 1 1/3 cups unbleached flour
  • 1/4 cup shortening
  • 1 tsp. baking powder
  • 1 dash salt

Instructions

  • Preheat oven to 375º F
  • Scrub and then finely chop all vegetables.  Leave the skins on for extra nutrients. Sauté with herbs in olive oil until soft.
  • Take off heat and add vegetable stock and the lentils.
  • Spoon the filling into a casserole dish (will yield too much filling for a pie plate)

Make the Pastry

  • To make the pastry mix the shortening into the dry ingredients
  • Add the mashed potato, mixing together with a little cold water. It should make a nice easy-to-roll dough.
  • Roll out the pastry and cover, sealing the edges of the pie with a fork.
  • Bake for 45 minutes and serve hot.

Notes

Use whatever vegetables have on hand.