VEGETABLE POT PIE

    So often when we veggies see that comforting sort of food like pot pie on a menu, we wish the dish contained only vegetables, no meat or poultry. Sooo, here we go with an experiment that turned out as simple as pie. Imagination is the only stopper as to the vegetables one can use. We didn't want the end result to be too watery or too dry, so we chose a combination that we thought would be a good balance.

    Another aspect of the experiment was to make two pies, using prepared pie crust and puff pastry just to see the difference.

    Crust:
    Prepared or home made pie crust
    Store bought Puff pastry

    Filling for a nine inch pie:
    1 medium onion, diced
    2 - 3 cloves of garlic, minced
    1 medium sweet potato or yam, cut into ½ inch cubes
    1 - 2 cups carrots, cut into ½ inch cubes
    ½ cup small peas
    2 medium tomatoes, cut into dice
    3 Tablespoons olive oil
    1 Tablespoon butter
    salt & pepper to taste
    chopped parsley (optional)

    Sauté potatoes, sweet potatoes in olive oil and butter for about 5 minutes
    Add onions for about 2 minutes
    Add garlic and cook for about 1 minute
    Add fresh or frozen peas
    Add tomatoes and parsley
    Add salt and pepper
    (Thyme, rosemary, cilantro or sage would be wonderful as well)
    turn the sautéed vegetables into a pie pan (deep dish is what I like)
    Cover with whichever crust you choose
    Bake in a 350 oven for about 20 to 25 minutes
    The crust should be golden
    Let stand a little while
    Cut and serve