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Sourdough Vegetable Pie

Prep Time 25 mins
Cook Time 25 mins
Course Main Course
Cuisine American

Ingredients
  

Sourdough Topping

  • 1 cup fed, active sourdough starter
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp dried Italian herbs

Pie Filling

  • 1/2 cup peeled and diced carrots
  • 1/2 cup white or sweet potatoes
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 1/4 cup fresh or frozen peas
  • 1/4 cup fresh or frozen corn
  • 1/4 cup vegetable stock
  • 1 tbsp olive or coconut oil
  • 2 tsp AP flour
  • salt and pepper to taste
  • optional: 1 tsp nutritional yeast

Instructions
 

  • Preheat your oven to 400 degrees.

For the Sourdough Filling

  • Prep all your vegetables by washing, drying, peeling if needed, and chopping into 1/2" or bite-sized pieces. Frozen vegetables do not need to be defrosted.
  • Warm a skillet over medium heat and add the olive oil. BONUS: if you use a cast iron or other oven-safe skillet, you can make everything in one pan!
  • Add the onion, sprinkle with a bit of salt, and saute until translucent, anywhere from 5-15 minutes depending on how brown you want your onions.
  • Add the carrots and potatoes. Sprinkle with a bit of salt, then saute until semi-soft, or about 5 minutes.
  • Add the rest of your vegetables, a bit of salt, and saute. If you add frozen vegetables, you want them to be completely warmed through before moving on. If you need to drop the heat or add a little more oil, please do.
  • Once the vegetables feel basically done to you, season with black pepper. Sprinkle the flour over the vegetables, stirring it in to really coat all the produce.
  • Pour the stock in the pan and stir until there is a nice, shiny consistency. Remove the pan from the heat.

For the Sourdough Topping

  • Mix together all ingredients for the topping. If you are using nutritional yeast, add that to the mix.
  • Optional: you can add 1/2 cup of shredded cheddar cheese to the mix or sprinkled on the top if you prefer.

Finishing the Pie

  • If you need to use a separate dish, pour your vegetable mixture into your casserole dish. If you are making this a one-dish meal because you used an oven-safe skillet, skip this step.
  • Pour your topping all over the top of your pie, making sure to cover it completely. If you are adding cheese to the top, sprinkle that over the top.
  • Bake at 400 degrees for about 25 minutes or until the topping is bouncy and set.
  • Serve immediately and enjoy!
Keyword dinner, sourdough, vegetarian