Vegetable Pot Pie with Celeriac

 Watch Kit make it on our Facebook Page

Ingredients for the stew:

• One medium celeriac root, cubed

• ½ medium onion, chopped

• 1 medium zucchini

• 2 cloves garlic, chopped

• ½ cup chopped carrots and potatoes

• ½ teaspoons of dried rosemary and sage

• ½ cup frozen peas

• 1 tablespoon arrowroot powder

• 1 tablespoon olive oil 

• 2 cups broth to cover all vegetables

• salt/pepper to taste

Ingredients for the Crust

• 1 cup flour

• 4 tablespoons butter

• 4 tablespoons vegetable shortening

• 2-3 tablespoons ice cold water

Cooking Instructions:

• Make pie crust (follow these steps) and refrigerate while making the stew part

• Chop all vegetables and sauté with oil until soft in an oven safe pot

• Add arrowroot powder, broth, season with salt/pepper/herbs to taste. Simmer for at least 30 minutes 

• Meanwhile, preheat oven at 375ºF

• Roll out pie crust to ½ inch thick, make rounds and lay them on top of the stew 

• Bake in oven for 30 minutes or until crust is nicely brown and stew is bubbly