root vegetable pie

I love pot pies. Why wouldn't you want a dish served with buttery crust on top? I always fall in love with dishes that have meat in them, the only problem is that i don't eat meat! This has been an ongoing problem for 8 years now. I want nothing more than to eat a giant steak, I just can't bring myself to do it. The original recipe that i found was lamb shepherds pie... i know, amazing. It even called for a can of guinness in the recipe. Instead I decided to try and make it a bit healthier with root vegetables. It actually tasted great, but i am sure that the lamb pie would taste better. If you want warm comfort food that is healthy, then this is the dish for you.

Ingredients

3 tablespoons olive oil

2 tablespoons butter

2 leeks

5 cloves garlic

1 onion

1 bunch tuscan kale

4 carrots

4 parsnips

2 zucchini

2 purple potatoes

1 sprig rosemary

2 yukon potatoes for topping

1 can whole tomatoes

3 cups stock

1/2 cup parm

salt and pepper to taste

Directions

preheat oven to 350

1. chop all ingredients

2. heat olive oil and butter in dutch oven, toss in onion and garlic. saute for 5 min. add carrots, parsnips, and potatoes. cook for 10 min. add zucchini and cook for another 5 min. add stock, tomatoes, and kale. cook covered for 20 more min. Add parm and let cool.

3. Slice potatoes very thin and set aside

4. pour vegetable mix into a pie dish, top with potatoes. brush olive oil over potatoes. insert rosemary in the center.

5. bake for 25 min, or until potatoes are brown