Who doesn't love pot pie? It could be the ultimate comfort food for me.
After reading Heathen Vegan's magical recipe for Cottage Pie I was inspired to duplicate the recipe. The idea of a layer of potatoes on top seemed like a good idea to avoid having to make a pastry crust. However, once I was in the kitchen and had the Candle Cafe cookbook open I decided to go for it.
Of course I didn't have all of the ingredients listed in the recipe, but just as the Heathen Vegan did I stuck with root veggies and added some tofu since I did have that ingredient.
I was worried about making a gluten free crust and did consult the web only to realize that I'm just subbing one flour for another; there's no secret ingredient needed to make a successful rice flour crust. In food processor I added brown rice flour, grapeseed oil, salt and some rosemary, oregano and basil. I also had to add a little water until I had the right consistency. It rolled out very nicely.
And when I placed it in my 2 qt pot (because I don't have a 1 qt pot as suggested in the recipe) it looked like it might turn out okay.
This was taken before I put it in the oven. The filling was more than the crust could hold, but I just crimped down the edges of the top crust as best I could.
You can see the filling overflowing here, but it turned out delicious. The crust was excellent. The photo seems a little out of focus (that's how my photos often turn out), but that's okay.
I served it with a roast chioggia beet and spinach salad. The idea for this salad came from my latest Canadian Running magazine.
This recipe will be added to the sp what's for dinner roster.