That old familiar nip of winter has us scurrying to serve up some warm comfort food, and nothing that we know of hits the spot quite as well as these almost-traditional pot pies. If you have never tried making a miso gravy, your world is about the change; the richness of this magical paste makes a dreamy, flavor-packed sauce that will please any palate. We test-drove these li’l guys over a meal with a group of meat-eaters and they absolutely loved them!
Yields 2 9″ pies.
What You’ll Need
- dough for 2 9″ pie crusts, or 2 prepared crusts
- 2 9″ pie plates
- 2 large red potatoes, diced small
- 6 stalks celery, chopped
- 3 carrots, chopped
- 8 cloves garlic, minced
- 1 1/2 c. corn, fresh or frozen
- 1 1/2 c. peas, fresh or frozen
- 1 c. mushrooms, sliced
- 2 T. cooking oil
- 1 t. turmeric
- 1/4 t. dried thyme
- 1/8 t. nutmeg
- 1/8 t. ground allspice
- Salt and pepper
- Splash of cooking wine for deglazing (optional)
- 2 T. cooking oil
- 1 very large or 2 medium onions, diced
- 2 T. flour of any type
- 2 c. vegetable broth (or water with bouillon cubes)
- 2 T. red miso paste
- 1 T. dark soy sauce
- Pinch white pepper
- 2 t. cornstarch + about 2 T. water for mixing
Prepare your pie dough, if necessary, and chill in fridge (covered in plastic wrap) until needed. Preheat oven to 350 degrees.
In a medium saucepan, heat 2 T. oil over medium heat. Add your diced onion and cook, stirring occasionally to prevent blackening, about 15 minutes. Reduce heat to medium-low and continue to cook, stirring every now and then, about 40 mins, until soft, brown and well-caramelized. (NOTE: If you are short on time, or patience, you can bypass the caramelizing and just saute your onions about 15 mins. on medium heat).
While the onions are caramelizing, partially cook your diced potatoes using your preferred method (we like to steam them) until they are about halfway to tender. And while ALL of this is going on, heat 2 T. oil in a second (large) saucepan over medium heat. Add minced garlic and cook until aromatic, 1-2 mins. Add in carrots and celery and saute, stirring occasionally, 15 mins. or so, until the carrots begin to soften. The remainder of your pie filling (potatoes, mushrooms, peas, corn and spices) may be added now, and should be cooked until all ingredients are well-heated and soft. If your saucepan has collected bits of vegetable along the bottom during cooking, throw in a splash of wine and scrape the bottom of the pan to deglaze – these bits are pure flavor!
If your onions are still cooking, the pie filling mixture may be taken off the heat and set aside until needed. When your onions are caramelized (or at least sauteed) to your liking, throw in 2 T. of flour and stir to mix into the onions, continuing to cook a further 1-2 mins. Pour in your vegetable broth, bring the heat up to medium once again, and add your miso paste, soy sauce, and pepper. As the mixture heats, stir or whisk to combine the miso paste into the gravy. Bring the mixture to a boil, reduce heat, and simmer about 10 mins., or until the gravy begins to thicken. If the gravy is still too thin, mix 2 t. cornstarch in 2 T. of water and add the mixture to the gravy, giving it a stir to combine.
Prepare two 9″ pie dishes with bottom crusts, scoop half of the pie filling into each plate, and ladle half of the gravy over each pie. Top each pie with a covering top crust and seal around the edges. Score the pies on top with a sharp knife to let off steam. Slide into your preheated oven and let cook until pie crust is golden brown, 30-40 mins.
Let the pies cool at least a half-hour (preferably more), slice and serve. A little taste of comfort, anyone?