Hearty Root Vegetable Pot Pie

When chilly winds begin to blow, our bodies crave concentrated sources of vitamin and mineral nourishment. That’s when root vegetables come into their own as the stars of the pantry. Cooked up into a tender, creamy pot pie with lots of healing garlic and herbs, and topped with a simple golden-brown cobbler crust, this savory dish made of humble peasant ingredients makes an excellent autumn meal.


3 tablespoons olive oil
3 cups potatoes, cubed
2 cups turnips, cubed
1 cup rutabagas, cubed
2 cups carrots, chopped
1/2 tablespoon fresh ginger, grated
5 cloves garlic, diced
3/4 tablespoon coarse sea salt
1/2 cup sherry
1 teaspoon each rosemary and sage
1 tablespoon tamari
1 tablespoon arrowroot powder
1/2 cup water
2 cups kale, stems removed and finely chopped


2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup olive oil
1/2 cup rice milk
1 teaspoon apple cider vinegar

1. Place a large pot on medium heat. Place the oil in the pot and add the potatoes, turnips, rutabagas, carrots, ginger, garlic, salt, sherry, and herbs. Stir ingredients frequently to prevent them from sticking to the bottom of the pot. As the vegetables are cooking, mix the tamari, arrowroot powder and water in a separate cup, stirring until the powder is dissolved. Pour this mixture into the vegetable pot and continue stirring. Cook the vegetables on medium heat for about half an hour, until they begin to soften.

2. Preheat oven to 350F. While the vegetables are cooking, make the topping: In a medium-sized mixing bowl, stir in the flour, salt, and baking powder together. Make a well in the center of the flour mixture and slowly add the oil, vinegar, and water. Carefully mix the wet ingredients together in the well until they are emulsified, then stir them into the flour mixture until a soft dough is formed. Set aside.

3. After the vegetables have begun to soften, pour them into a large casserole dish. Crumble chunks of the dough over the top, covering the top evenly with the dough. Place in preheated oven and bake 20-25 minutes, until the dough turns a golden brown. Serve warm.

Serves 6 to 8.

Adapted from ExtraVeganZa, by Laura Matthias (New Society Publishers, 2006). Copyright (c) 2006 by Laura Matthias. Reprinted by permission of New Society Publishers.
Adapted from ExtraVeganZa, by Laura Matthias (New Society Publishers, 2006).

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B. L.
B. L.5 years ago

I notice many times people ask questions that require follow-up, but no one ever does this. For example, Audrey Higbee asks about using the kale in this recipe.

Can't someone answer it? Or are these posts really just venting for the heck of it & no one really looks at the responses?

Jessica Butcher
Jessica Butcher7 years ago

Rutabegas are delicious! Almost like a potato-like texture, yet a bit more firm and with a stronger flavor... Hard to describe? We use them in our recipe for Shepard's Pie.

Lorraine K.
Goddess Lozz7 years ago

What are Rutabagas?

Audrey Higbee
Audrey Higbee7 years ago

When do you add the kale? Do you pre-cook the kale before baking?