VEGGIE-POTATO POTPIES / Karyn's Conscious Comfort Foods
Potpies in our home were the result of my great-grandparents having weathered The Great Depression and living by the adage, "waste not, want not." We cooked Monday through Thursday, and Friday was Potpie Day, a combination of the week's meat and vegetable leftovers baked in a yummy crust. Dig in to your fridge and get creative.
vegan buttery spread
1⁄4 cup plus 2 tablespoons olive oil
2 (16-ounce) bags mixed frozen vegetables, such as green beans, carrots, corn, and peas
1⁄4 cup chopped garlic
2 tablespoons red miso
3 cups cold water
3 tablespoons cornstarch
8 cups cooked and mashed potatoes
1 (10-inch) pie crust
Preheat the oven to 400 degrees F.
Coat 6 (4-inch) ramekins with the vegan buttery spread. Set aside.
Heat the oil in a large saucepan on medium heat. Add the frozen vegetables and salt to taste. Cook and stir for about 5 minutes, or until the vegetables are tender. Add the garlic and miso.
Meanwhile, combine the water and cornstarch in a bowl until smooth. Stir it into the vegetables. Form the mashed potatoes into 11 ⁄2-inch balls and add them to the saucepan with the vegetable mixture. Cover and remove from the heat.
Cut the pie crust into circles to fit the tops of the ramekins, gathering up the scraps and rolling out to cut more circles. Divide the vegetable mixture among the ramekins. Top each with a pie crust. Poke 4 slits in each crust with a sharp knife.
Bake for 30 minutes, or until the crusts are golden brown.