Savory Vegetable Pie
Note: the original recipe is nor truly vegetarian as it calls for Worcestershire sauce, but most meat-eaters would consider this a meatless meal. However,you can add leftover meat to it. Leftover corn beef and the cabbage and potatoes from St. Patrick’s Day would be delicious!
2 1/4 tablespoons fat (coconut oil, olive oil, bacon grease, whatever you have on hand)
1 1/2 cups onion — thinly sliced
1 1/2 cups celery — thinly sliced
2 pints cooked vegetables
1/2 cup flour
1 1/8 teaspoons salt
1/4 cup melted fat
1 1/4 quarts milk or liquid from cooked vegetables (liquid from corned beef and veggies can be used)
2 1/4 teaspoons vinegar
2 1/4 teaspoons worcestershire sauce
6 whole eggs, hard-boiled — sliced
batch biscuit dough
Melt 2 1/4 tablespoons fat in skillet. Add raw veggies (celery, onions) and cook for 10 minutes, or until glistening. Add cooked veggies.
Stir until well combined and heated through. Set aside.
Melt 1/4 cup fat in large saucepan. Combine flour, salt and pepper. Add to melted fat in saucepan and blend. Add liquid gradually and cook gently until thickened, stirring constantly. Return cooked vegetables to sauce, add vinegar and worcestershire sauce. Turn half of mixture into shallow baking dish ( either a 9X13 or use several pie pans if necessary). Cover with a layer of thinly sliced hardboiled eggs (if you do not have egg, use some other protein source. Lima beans;cooked beef; a bit of cheese; white beans…) Sprinkle with salt and pepper. Top with remaining vegetable mixture.
Mix up a batch of biscuit dough- add some seasonings to it if you like, garlic, chives, sage, basil-. Drop biscuits onto mixture. Bake in hot oven (425) 25 minutes or until biscuits are done.
*For a freezer meal, prepare to this point, seal well, and freeze. On baking day, defrost and continue.