The Vegetarian Meat & Potatoes Cookbook by Robin Robertson

Author:Robin Robertson [Robertson, Robin]
Language: eng
Format: epub
Publisher: Harvard Common Press

Crust:

1 cup all-purpose flour, or more if needed

¾ teaspoon baking powder

¼ teaspoon salt

¼ cup corn oil, chilled

½ cup cold mashed sweet potatoes

Preheat the oven to 350 degrees F. Lightly oil a 1½-quart casserole dish.

Make the filling: Heat 1 tablespoon of the oil in a medium-size skillet over medium heat. Add the onion and carrot, cover, and cook, stirring a few times, until softened, 5 to 7 minutes. Remove from the skillet with a slotted spoon and set aside.

Add the tofu and tamari to the skillet and cook, stirring gently to coat the tofu with the tamari, for about 3 minutes. Return the onion and carrot to the skillet and stir in 1 teaspoon of the curry powder, the diced sweet potato, peas, parsley, and salt to taste. Stir gently to combine, then transfer the mixture to the prepared casserole.

Heat the remaining 2 tablespoons oil in a small saucepan over medium heat. Stir in the flour and cook, stirring constantly, for 1 minute. Gradually add the milk, stock, and the remaining 1 teaspoon curry powder, stirring until smooth. Bring the sauce almost to a boil and remove from the heat. Season with salt to taste. Pour the sauce over the tofu and vegetables in the casserole dish and set aside.

Make the crust: In a food processor, combine the flour, baking powder, and salt, pulsing to blend. Add the oil, processing until the mixture is crumbly. Add the mashed sweet potatoes, processing to blend. If the mixture is too wet, add more flour.

On a lightly floured work surface, roll out the dough to a ¼-inch-thick round a little larger than the casserole dish. Carefully place the crust on top of the casserole, crimping the edges to seal.

Bake until heated through and the crust is lightly browned on top, about 45 minutes. Let rest for 10 minutes before serving.

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