Tips for a gluten free crust?

[Ms. Cucumber]

I'd really like to make a pot pie, any suggestions for how to make the crust?

No eggs/dairy, either.

I'm on a real potato kick and would love some good cold weather pot pie

Saw this recipe: vegweb.com/index.php?topic=6863.0 and my mouth started watering....mmmmmmm.........

[moonfroggy]

i made a crust-less shepherds pie recently. made a veggie stew put that in a pie plate and put mashed potatoes o top but my mashed potatoes are half potatoes and half cauliflower. it was really yummy and pretty simple to make. the stew was a mushroom stew so it was a little like having mashed potatoes with mushroom gravy.

[Kristn]

This is from the Gluten-Free Goddess site:

Vegetarian Shepherd's Pie
If you like your vegetable pie less spicy, use regular diced tomatoes and leave out the red chile flakes. But if you want a killer combo of heat, tang and sweet, try my version. It's not your mother's Shepherd's Pie, Darling. Promise.

For the mashed potato crust:
3 large Russet potatoes, peeled, cut up
Vegetable broth, non-dairy milk, milk or cream, as needed
Vegan buttery spread or olive oil, to taste
Sea salt and fresh ground pepper, to taste
Chopped fresh chives, to taste

For the pie:
1-2 tablespoons extra virgin olive oil
1 teaspoon cumin or curry spice
4-5 cloves garlic, minced
1 1/2 cups cauliflower florets (about half a smallish head), cut to bite size
3 medium-large carrots, peeled and sliced into coins
1 zucchini squash, sliced and cut into quarter moons
1 yellow summer squash, sliced, cut into quarter moons
1 heaping cup shredded cabbage or slaw mix
1 14-oz. can Muir Glen Organic Diced Tomatoes with Green Chiles, with juice
2 tablespoons chopped roasted Hatch chiles or jalapenos- whatever you like
1 cup vegetable broth
1 tablespoon vegan Worcestershire sauce or balsamic vinegar
1-2 tablespoons low sugar apricot jam, to taste- to balance the heat
1 tablespoon rubbed sage
Hot red pepper chile flakes, to taste (or use hot pepper sauce)
Sea salt and fresh ground pepper, to taste
1 14-oz. can butter beans, drained and set aside

Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer until the potatoes are fork tender, about twenty minutes. In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about five minutes or so. Add the canned diced tomatoes with green chile, extra chiles, vegetable broth, vegan Worchestshire sauce or balsamic vinegar, apricot jam, sage, pepper flakes, sea salt and pepper, and stir to combine. Bring to a simmer and cook until the sauce begins to reduce. You want the vegetables to be tender-crisp, not too done, and the sauce to be thickened and not too thin [if, by chance, you need a little more liquid to cook the veggies, add a splash more broth or water]. When this has been achieved, taste test the sauce for seasoning adjustments; then remove from heat, and gently add in the butter beans. Set aside.

Mash the cooked potatoes with a little liquid and Smart Balance or olive oil. Season with sea salt and pepper. Add chives if you like. Taste test. Don't add too much liquid or over-mix the potatoes or they'll get gluey.

Preheat the oven to 350 degrees F.

Assemble your pie: Spoon the vegetables into a casserole dish. Top with mounds of mashed potato. I like to leave a few peaks (they get a bit golden). Sprinkle with chopped chives or parsley. Bake in a moderate oven for 35 to 40 minutes, until the pie is bubbling and heated through. Serves 4 as a meal, 6 as a side dish.
Source: glutenfreegoddess.blogspot.com
Recipe ©2005-2010 Karina Allrich
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