Curried Root Vegetable Pot Pie

For the sauce:

In a medium saucepan, bring milk, water and salt to a boil over medium-high heat. Watch carefully throughout this process. If your heat is too high, the milk will cause this to easily boil over. Add celery root and turnip and bring back to a boil. Reduce heat to medium low and simmer for 30 minutes.

In a medium frying pan, heat olive oil over medium heat. Add onion and saute for 5 minutes. When done remove from heat.

When done, strain celery root and turnip mixture and discard cooking liquids.

In a food processor or blender, puree celery root mixture and onion. Add in broth and continue to puree until all ingredients are blended smooth.

Return puree to the pot used for vegetables (rinsed first). Over low heat, heat the mixture as you slowly add coconut milk until it’s all combined. Add in salt and curry powder. Stir for a couple of minutes. Remove from heat.

For the vegetables:

Preheat oven to 375 F. Line a rimmed baking sheet with foil.

Cube all of the vegetables to equal size, roughly 1/2″-1″ size and put them in a bowl. Drizzle in the olive oil and kosher salt and mix to combine.

Pour vegetables onto the prepared pan and roast for 30 minutes.

For the crust:

Preheat oven to 425 F.

In a small bowl, combine butter and shortening with your hands. Add in flour and salt and continue to mix with your hands until ingredients form little beads. Add in water one tablespoon at a time until you get a nice dough texture. More or less water may be needed.

On a flat, floured surface, roll out four equal-sized handfuls of dough (approximately 3/4 cup of dough each) into rounds that will fit into your dishes. You should have some dough left over for the top crust strips. Just set the extra dough aside for the moment. Add each of the rolled crusts into your pie dishes. I used au gratin dishes that measure 6″ round and 2 1/2″ deep. You may need to tear off some of the dough if there is excess hanging over the sides of the dish.

Use a fork to poke the dough a few times. This will prevent the dough from getting bubbles when you pre-cook. Put dishes on a foil lined cookie sheet (in the event of over-spill). Bake for ten minutes.

Roll out the remaining dough and use a pizza cutter to create strips that can be added to the pot pies as a top crust.

Bring it all together:

Preheat oven to 400 F.

Add roasted vegetables to the dishes on top of the par-baked bottom crust. Pour sauce over top of the roasted vegetables. Weave strips of dough on top. Put the cookie sheet back into the oven. Bake for 40 minutes.

Remove the cookie sheet from the oven and set it on a wire rack. Allow pies to cool for 5-10 minutes. Enjoy!

Adapted from Grand Traverse Pie Company.