CHEDDAR-VEGETABLE POT PIE

FOR THE FILLING:
1 tablespoon canola oil
1 large yellow onion, diced
2 cloves garlic, minced
2 cups water
2 medium parsnips, peeled and diced
2 cups diced white potatoes
4 medium carrots, peeled and diced
1 tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups green peas (fresh or frozen)
1 cup shredded sharp cheddar cheese
FOR THE CRUST:
4 cups unbleached white flour
1 1/2 teaspoons salt
1 1/2 cups canola oil
1/2 cup water

Preheat the oven to 400 degrees F.

TO MAKE THE FILLING:
In a large saucepan heat 1 tablespoon of the oil over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes.

Add the water, parsley, potatoes, carrots, parsley, salt, and pepper, and bring to a simmer. Cook over medium-low heat, stirring occasionally, until the vegetables are tender, about 20 to 25 minutes.

Stir in the peas and cook for 5 minutes more.

To thicken, mash the potatoes and parsnips against the side of the pan with the back of a spoon. Remove from the heat and let cool slightly.

TO MAKE THE CRUST:
Iin a large mixing bowl combine the flour and salt. Blend in 1 1/2 cups of the oil and water and form a large moist ball of dough. Divide dough into four balls of equal size.

On a lightly floured, flat surface, roll out the balls of dough into 1/8-inch-thick rounds about 10 inches in diameter. Place two of the rounds into the bottom of two lightly greased 9-inch-round deep-dish pie pans.

Bake for 5 to 7 minutes; cool for about 5 minutes.

Pour the filling equally into the pie pans. Sprinkle the cheddar cheese evenly over the top. Cover the filling with the two remaining round crusts, and crimp the edges with a fork. Pierce the tops with a fork two or three times.

Bake until the tops are lightly browned, about 20 to 25 minutes. Cool for 10 minutes before serving.

Servings: 12
Source: Vegetarian Times Vegetarian Entertaining