Vegetable Pot Pie with Scalloped Potato Crust

Loads of veggies made into a creamy and delicious dish using a key ingredient: fresh almond milk created in the NutraMilk. Almond milk is not only very nourishing but it contributes creaminess and a slight nutty taste. This easy to make pot pie is dairy-free and gluten-free and can accommodate most diets, it make a great dish for the holidays that is super nutritious and very important - delicious! Enjoy!

INGREDIENTS

For pot pie

• 1.5 pounds small potatoes of choice
• 3 tbsp. butter, plus more to grease pan (vegan or regular or use oil)
• 1/4 cup all-purpose flour (gluten-free)
• 1/2 cup chopped white or yellow onion
• 3 cloves garlic, minced
• 1/4 tsp dried thyme
• 1/8 tsp dried tarragon
• 1/4 tsp dried sage
• 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
• 2 cups frozen broccoli + cauliflower blend
• 1/4 teaspoon salt/freshly ground pepper
• 2 tbsp. water
• 1 cup almond milk or cashew milk made with the NutraMilk
• 1 cup plant-based cheese made with the NutraMilk
• Fresh chopped parsley, for serving

For almond milk

• 1 cup (150g) almonds
• 6 cups (1.5 quarts) water
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS                                                                                           

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

• Prepare plant-based cheese if you don’t have a batch on hand. I tend to have cheese frozen so I can quickly heat up and use. We have various cheese recipes, here are a few:
• Recipe 1
• Recipe 2
• Recipe 3
• Recipe 4
• Preheat the oven to 375 degrees and lightly grease an 8×12 casserole dish. This will also work in a deep dish pie dish.
• Slice the potatoes very thinly, about the same thickness of a penny. You can do this with a food processor using the slicing attachment, a mandoline or a sharp knife. I found that a knife was the easiest. Set aside.
• In a large saucepan over medium heat, heat the butter over medium heat. Once the butter has melted, add in the flour and stir well until the flour has completely dissolved. Cook, stirring frequently for about 2 minutes until the flour mixture is toasted and golden brown.
• Add in the onion and cook another 2 minutes, stirring frequently to prevent burning.
• Add in the garlic, dried spices and cook another 30 seconds, then stir in the vegetables, salt and pepper.

• Add in the water and use it to deglaze the pan by scraping your spoon along the bottom to remove any flour/onion bits. Cook for 5 minutes, stirring frequently until vegetables are cooked down and have released most of their liquid.
• Reduce heat to low and slowly stir in the milk, taking care not to overheat. Cook another 5 minutes until thickened and reduced, stirring often. The consistency should be a loose gravy. Taste, adding more salt/pepper as needed.

• Stir in 3/4 cup of the cheddar cheese, then pour the mixture into the prepared baking pan. Sprinkle with the remaining 1/4 cup cheddar cheese.
• Starting at the edge, closely layer the potato slices around the pan, working inward, then dot with more butter.
• Place in the oven and bake for 40-45 minutes until the mixture is bubbling and the potatoes are golden brown and crisp. Remove from the oven and let stand for 15 minutes, then sprinkle with fresh parsley and serve.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Delish Knowledge.