Vegan Pot Pie

My 1st recipe using millet and I’m very satisfied! I wasn’t sure if I’d like this cereal, but I believed in Jean-Philippe and I really loved the result: a very thick and tasty meat pie.

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And he’s right, you don’t even need ketchup!

Prep : 25 min

Cooking : 1h30

Rest : 1h

Servings : 2 pies

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Ingredients

Millet

  • 1 cup (190 g) raw millet, rinsed

  • 2 Tbsp (30 ml) vegetable oil 

  • 1 1/2 cup (350 ml) vegetable broth

Filling

  • 2 cups (350 g) potato, in small dices

  • 2 carrots, finely diced

  • 3 Tbsp (45 ml) vegetable oil

  • 2 onions, chopped

  • 3 stalks of celery, chopped

  • 4 cups (230 g) white button mushrooms, minced

  • 3 Tbsp (45 ml) soy sauce

  • 1 Tbsp (15 ml) tomato paste

  • 2 garlic cloves, minced

  • 1 Tbsp (15 ml) maple syrup

  • 1/4 tsp (1.25 ml) ground clove

  • 1/4 tsp (1.25 ml) cinnamon

  • 1/3 cup (20 g) nutritional yeast

  • 3/4 cup (175 ml) vegetable broth

  • 1/2 cup (65 g) breadcrumbs

  • 1 cup (250 ml) soy milk

  • Salt & pepper, to taste

Dough

  • I didn’t have enough time to make my own dough, so I bought it, making sure there was no animal product in the ingredients. For a homemade dough recipe, it's here!

  • Some unsweetened soy milk

  • Flour

Preparation

Millet

  1. In a large pot, heat the oil over medium heat, then add the millet and cook for 2 minutes stirring constantly.

  2. Add the vegetable broth. Bring to a boil, lower the heat, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for another 15 minutes. Gives 4 cups of cooked millet.

Filling

  1. Boil some water in a saucepan. Add the potatoes and carrots and boil for 4 minutes. Drain and reserve.

  2. In a saucepan, heat the oil over medium-high heat, then add the onions and cook for 4 minutes.

  3. Add the celery, mushrooms, potatoes and carrots and keep cooking for 10 minutes, stirring from time to time. Add some water if needed.

  4. Stir in the soy sauce, tomato paste, garlic, maple syrup, cloves, cinnamon and nutritional yeast and vegetable broth. Cook for another 2 to 3 minutes.

  5. Remove from the heat, then stir in the cooked millet, breadcrumbs, soy milk, salt and pepper.

  6. Let cool in the fridge for 1 hour.

  7. Preheat the oven to 350 ° F and place the rack in the center.

Dough

  1. On a clean surface, sprinkle flour and, using a rolling pin, roll down a ball of dough to a thickness of about 4 mm. Add flour to the surface or dough as needed.

  2. Put the dough in the bottom of a pie dish. Add the pie filling and brush the edges of the dough with unsweetened soy milk.

  3. Lower the second portion of dough, still adding a little flour to the surface. You can take the opportunity to make some motives with a cookie cutter or a small knife. Put gently on top of your pie dish.

  4. With a fork, press on the edges of the dough to stick well together the base and the top, to have a nice solid crust.

  5. With a knife, cut the excess dough out of your plate.

  6. Finally, brush the crust with unsweetened soy milk to allow it to brown well without being too dry.

  7. Bake for 45 minutes.

Recipe adapted from La cuisine de Jean-Philippe : https://www.lacuisinedejeanphilippe.com/recipe/tourtiere-de-millet-2/

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