Go Back
–+ servings
Vegetable Pot Pie with Latke Crust

Vegetable Pot Pie with Latke Crust

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Print Recipe Pin Recipe

Servings

6 Servings

Ingredients

  • 1 bunch of asparagus for lattice top
  • 2 grated Idaho potatoes
  • Salt
  • Black pepper
  • Garlic powder
  • 2 ½ tablespoons coconut oil divided
  • 1 pint shiitake mushrooms sliced
  • 1 carrot chopped
  • 1 small onion chopped
  • 1 celery stalk chopped
  • 2 garlic cloves minced
  • 1 tablespoon coconut oil
  • 2 tablespoons flour or cornstarch
  • 1/3 cup vegetable stock

Instructions

  • Preheat oven to 350°F degrees. 
  • Cut off tough ends of asparagus and lightly grease with cooking spray. Place on baking sheet and bake for 20 minutes until pliable. 
  • Grate the potatoes and wash to remove all starches, pat dry with a kitchen towel. In a bowl mix grated potato, spices and 1 1/2 tablespoons coconut oil and press it into a pie dish. Bake until golden brown.
  • In a heated pan sauté mushrooms, carrots, onion, and garlic in remaining coconut oil for 15 minutes or until slightly tender. Add in flour or cornstarch and mix until the flour is cooked. Add vegetable stock and simmer until sauce thickens to a gravy like consistency. Set aside to cool.
  • On top of cooled latke crust, add vegetables in gravy and top with woven asparagus to mimic a traditional pie crust style.
  • Bake again for an additional 15 minutes to allow the flavors to meld.