I think we can all agree that the weather outside if frightful but here’s to pot pies to make it delightful….
I like putting them in individual pie tins, but you can buy the standard aluminum tins or even mini loaf tins. Just make the stuffing and top with the various mashed topping in lieu of a crust. You can make a whole bunch and freeze, reheating in 350 oven until hot.
This is basically a loose mushroom stuffing without the bread crumbs, topped with a cauliflower mashed potato crust
• 1 cup of celery, carrot, onion, parsnip, cremini, shitake or portobello mushroom, medium dice
• 2/3 cloves of garlic, finely chopped
• 3/4 sprigs fresh sage, finely chopped
• 6 sprigs of thyme, desprigged
• s/p to taste
Toss all ingredients in a baking tray with coconut oil or butter, roast in preheated 400 degree oven for 30 minutes.
To make the mashed cauliflower “potatoe”, add florets with an inch of water, boil for 20 minutes till stems are soft. Strain and puree in blender with s/p, add pat of butter if desired.