Vegetarian Pot Pie

MAKE THE DOUGH:

Combine the flour and salt in a bowl. Pour in the oil and milk. Stir together with a fork. Divide the dough in half and roll out between layers of plastic wrap.

MAKE THE FILLING AND ASSEMBLE THE PIE:

Preheat the oven to 350°F.

Boil the cubed potatoes in a shallow pan of water until tender. Reserve up to 7 oz. of the potato water in a glass measuring jug, and transfer the cooked potatoes to a large bowl.

Line the inside of a 9” round deep baking dish with one rolled out half of the dough. Prick with a fork and bake for 20-25 minutes until golden.

Meanwhile, sauté the vegetables in a bit of oil until tender, and then add them to the potatoes.

Next, cook the tofu cubes in a dry skillet until golden, and then add them to the potato-veggie mixture as well.

Melt the butter in a skillet over medium-low heat. Sauté the onions until tender, and then sprinkle in the flour. Fill the measuring jug of potato water with vegetable broth until you reach 14 oz. Pour that in the skillet with the milk, and stir until very thickened. Stir the veggies and tofu into this gravy, and then dump it in the prepared crust. It’s okay if it overfills the dish, just pile it up high.

Lay the second rolled out half of the dough on top of the filled pie. Roll the excess dough in around the edges and press to the dish. Cut a few ventilation slits on top and place back in the oven for 25-30 minutes until the crust is golden brown.

Allow the pie to cool a while before cutting so the filling can thicken.