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Vegetable Potpie

Vegetable Potpie

3 Tb Earth Balance or other margarine
4 Tb all-purpose flour
2 cups unsweetened soy milk or almond milk
1 bay leaf
2 tsp dried tarragon
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp mustard powder
1/2 tsp salt
pepper to taste
   In heavy-bottomed saucepan over medium heat, melt margarine and sprinkle in flour.  Whisk into a paste, and cook until bubbly and lightly-browned, about 4-5 minutes.  Remove from heat and slowly pour in soy milk, whisking all the while to keep smooth.  Whisk in seasonings, then return to medium heat and cook 8-10 minutes until a thick sauce forms.  Set aside.

1 Tb olive oil
2 1/2 cups diced potatoes
1 cup diced carrots
1 leek or medium onion, diced
1 1/2 cups diced cauliflower (or mushrooms or another vegetable of choice)
   Saute veggies in oil for about 10 minutes.  Combine with sauce in a large sprayed casserole dish.  While veggies are cooking, begin on biscuit crust.

Biscuit Crust
1 1/4 cups whole wheat pastry flour
1/2 tsp salt
1 tsp baking powder
pinch of thyme
3 Tb oil
4-5 Tb cold water
1/3 cup chopped black olives
   Sift together dry ingredients.  Add oil and cut in with pastry cutter or fork until mixture resembles small crumbs.  Drizzle in the water until a soft dough forms (do not overwork).  Fold in olives.  For a rustic presentation, drop chunks of dough about 1/2" thick across top of veggie and sauce mixture in casserole.  For nicer appearance, lightly roll out the dough on floured surface and cut into circles or diamonds to place atop the casserole.
   Finally, bake for 35-40 minutes at 375 degrees.  Allow to cool 10 minutes before serving.  Serves 6.