Grounding Root Vegetable Pot Pie

Recipe by Jana Brunclikova from The Secret Kitchen

This wholesome Root vegetable pot pie is hearty, flavourful, and full of fresh root veggies. Rooted vegetable is known for grounding (to find the ground of Earth again) – best practice in these uncertain times. Topped with a whole grain crust, this meal is vegetarian/vegan friendly and can easily be made gluten-free using the alternative ingredients. Full of fresh herbs to support your body immune function too!



• 2 tablespoons or other oil of choice. Ghee is especially good.

• 1 medium yellow onion (antibacterial), peeled and chopped

• 2-3 minced garlic cloves (antiviral)

• 2 stalks of celery (alkaliser), chopped

• 3 cups sweet potatoes (antioxidants) peeled and diced

• 2 cups carrots (antioxidants), peeled and sliced (or other root veggie of choice)

• 2 cups small cups of shiitakes mushrooms, whole or sliced ( antiviral, immune enhancing)

• 1 cup (5oz) frozen peas (protein)

• 3 cups (711ml) low sodium vegetable broth or bone broth (gut health)

• 1 teaspoon Herbes de Provence or fresh oregano, sage…

• few sprigs of fresh thyme, leaves removed from stem, optional

• generous amount of salt & pepper, to taste

• ⅓ (38g) cup tapioca flour/starch or cornstarch

• ½ cup milk of choice (unsweetened and unflavoured) or extra broth

• single pie crust, homemade recipes below or store-bought

Whole Grain Crust: (gluten-free option below)

• 1¼ cup (168g) spelt flour, sprouted wheat flour or unbleached all-purpose

• ½ tablespoon coconut sugar, optional

• ¼ teaspoon salt

• ¼ cup (40g) all-vegetable shortening or palm shortening

• ¼ cup (56g/2oz) cold butter, regular or dairy-free

• 2–4 tablespoons ice cold water, just until dough comes together

Gluten-Free Crust:

• 1 cup gluten-free all-purpose flour (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour, in the blue bag)

• ¼ cup tapioca flour/starch (tapioca helps with the elasticity, but can also use additional GF all-purpose flour)

• ½ tablespoon coconut sugar

• ½ teaspoon xanthan gum(optional, but does help dough to be more flexible)

• ¼ teaspoon salt

• ¼ cup (40g) all-vegetable shortening or palm shortening

• 2 tablespoons (1oz) cold butter, regular or dairy-free

• ½ tablespoon distilled white or apple cider vinegar

• 1 egg or extra water

• 2–4 tablespoons ice cold water, may need a little more if you omit the egg

Prepare the Crust:

1 Combine flour(s), sugar, and salt (and xanthan gum if making GF version) into a large mixing bowl or food processor. Cut in or pulse in shortening and cold butter, just until mixture is coarse and no large chunks of fat remain. Mix in water a tablespoon at a time, just until dough holds together.

2 Cover and let rest in a cool place until ready to use.

Make the Filling:

1 Preheat oven to 375ºF. Wash and prepare the veggies. Place a dutch oven or heavy pot onto the stove over medium-high heat. Drizzle with a little oil and saute the onions, garlic, and celery for 1–2 minutes. Stir in potatoes, carrots, and mushrooms, and season generously with salt and pepper, then add the herbs. Pour in enough vegetable broth to almost cover the veggies. Cover and bring to a light boil.

2 Mix together milk/broth and starch to make a slurry. When broth is boiling, stir in the peas and starch slurry, mixing until broth begins to thicken. If by chance your filling is too thick, you can add a bit more broth to thin it out some.

Putting it Together:

1 Pour filling into a 2–3 quart casserole dish. If you like to have crust on the bottom of the pie, make double the dough as per next step and pour filling in later.

2 Roll out pie crust between two sheets of parchment paper a little larger than the size of your pan. Use a little extra flour if it sticks.

3 Carefully transfer the crust to the top of the pan (I find it easier to use the parchment to invert it onto the filling.) Tuck under the edges of the crust and crimp with a fork or flute with your fingers. If you are using the crust all around, use half of your dough on the bottom of the dish first, bake for only 5 min. Then pour in filling and repeat step 3 with the top.

4 Brush with milk or water and sprinkle the top of the crust with coarse salt and pepper (optional.)

5 Cut a few slits into the pie for steam to escape and place the casserole dish onto a baking sheet. This keeps the filling from spilling out into your oven.

Place the baking sheet into the oven on the middle rack and bake for 50–60 minutes, or until the crust is lightly browned and filling is bubbly. Gluten-free crust will remain very light in colour.

Bon Appétit...!

For more wonderful recipe by Jana Brunclikova from The Secret Kitchen follow her on Instagram the secret kitchen