“Think “Turkey Dinner” without the turkey! Or at least comfort food without all the guilt! To me, this encompasses all the tastes of a home cooked turkey dinner–vegetarian style. Everyone loves pot pie but we all know it’s typically laden with calories and fat. This vegetarian version satisfies your craving and makes you feel good afterwards. Instead of using a high fat, refined crust, you make this on the stovetop then compliment it with a whole grain sweet potato biscuit.”
Inspired by Appetite For Reduction by Isa Chandra Moskowitz
- 1 cup peeled & mashed sweet potatoes
- 3 tablespoons pure olive oil (not extra virgin) or canola oil
- 1 tablespoon pure maple syrup or agave nectar
- 1 teaspoon apple cider vinegar
- 1 tsp salt
- 1 cup whole wheat flour
- 1 tsp nutmeg
- 1 tsp cinnamon
- Preheat oven to 400 degrees and lay out parchment paper on a large baking sheet.
- In large bowl, mix sweet potato, oil, maple syrup or agave, apple cider vinegar and salt.
- In separate bowl combine flour, baking powder, nutmeg and cinnamon.
- Combine wet ingredients into dry and then using your hands mix until just combined. (Do not overmix as the gluten in the wheat flour will be activated and will make the biscuits tough. Some flour streaks are okay.)
- Lightly drop golf ball size amounts onto baking sheet then lightly press down to flatten a little.
- Bake for 15 minutes or until lightly browned. (depending on size, it make take as little as 12 and as much as 20 minutes).
- Remove from oven and cool.
For Crustless Potpie
- 1 oz package of dried mushrooms such as shitake
- 1 tbsp olive oil
- 1 onion, chopped
- pinch of salt
- 1/2 cup yellow split peas
- 4 cups of No-Chicken broth (I like the flavor of Imagine brand)
- salt to taste, usually about 1/2-1 tsp
- 1/2 tsp pepper
- 1 1/2 tsp rubbed thyme
- 5 cloves garlic, minced
- 1 tsp sage
- 1 1/2 pounds yukon gold potatoes, peeled & cut into 3/4 to 1 inch chunks.
- 3 large carrots or 6 small, sliced in 1/2 inch pieces
- 1 cup frozen peas
- Take dried mushrooms from their package and put in a bowl. Cover with boiling or very hot water and let soak for 20-30 minutes. When tender, remove from water (reserving for later if needed-see footnote) and cut off stems. Cut mushrooms in 1/4 inch slices and set aside.
- Meanwhile heat olive oil in a 4 quart dutch oven or large braiser on medium heat and then add the onions and pinch of salt. Saute for about 7-10 minutes or until tender and slightly carmelized.
- Add the salt, pepper, thyme, garlic, sage, split peas, broth, and sliced mushrooms. Bring to a boil then reduce to a simmer and cover for about 20-30 minutes or until peas are almost tender. (NOTE on salt- I list out 1/2 to 1 tsp salt as broth can vary greatly in sodium. Depending on the brand, you may need more or less to your taste. I recommend starting with 1/2 tsp then adding another at the end if needed. Some may need even a tad more).
- When split peas are mostly tender and cooked add the carrots, potatoes, salt, pepper and thyme Simmer for about 30 more minutes, stirring often to keep bottom from burning, until split peas and carrots are tender and the potato has halfway disintegrated making the broth thicken (*see footnote). Add the frozen peas and cook a bit more until they are warmed. Add more salt to taste if necessary.
- Cut Sweet Potato Biscuit in half and lay out each half on a small plate. Spoon pot pie filling over the bicuit, garnish with fresh thyme and enjoy!
Footnotes for the biscuits: For the sweet potatoes, I usually peel and cut into chunks then throw in boiling water until soft. I then drain them and let them sit in a colander for 10-15 minutes so all the water is drained and the potato is dry. Then I mash them. I do this while I am laying out my ingredients in preparation for the meal then by the time I am ready, the potatoes are ready to mash. However, you can also microwave or bake them, then mash them. You can use all purpose flour in lieu of whole wheat but I prefer making things with whole grain goodness when possible even though they tend to be a bit more dense. If you use whole wheat flour, you must be careful not to overmix it as it will make the biscuits tough and heavy. I like to use my hands to mix the dry and wet together as it seems to be the fastest way to combine with the least amount of strokes and effort. Also, I like to cook baked goods with PURE olive oil but make sure you do not use EXTRA VIRGIN as it is much more pungent in olive flavor. Pure olive oil has a lighter taste. Canola or corn oil can also be used. You can also add an extra tablespoon of Maple Syrup if you prefer the bicuits to be more sweet.
Footnotes for the Potpie: You’ll notice that most of my recipes I vary the salt you can use. Anything that contains broth can differ quite a bit in sodium so depending on the brand you use, you may need to use less or more than what I have listed. I usually use more myself but your tastebuds and preference will likely be different. Don’t be afraid to sample and vary as needed before serving. But its always best to start on the light side because you can add more later. Also, the goal for this dish it to make it like a thick stew so you can spoon it out over the bicuits. It should not be runny. The potatoes will break down as you are cooking this dish so that they are about half the size they started out. This will turn into part of the base and thicken the broth to be spoon, or fork worthy.
You can reserve the water the mushrooms soaked in and if you need a little extra liquid after you add the pototoes and carrots you can add a little of it. Just note that you want this to be a thick consistency. The potatoes will disintegrate a bit and thicken things up but if you have too much liquid, it will be too soupy. Just use the extra liquid if during the cooking process, you run out of liquid and still need the veggies and peas to finish up getting tender.