INGREDIENTS

INSTRUCTIONS

If using pastry dough, mix ahead of time. Divide into 2 pieces, with 1
piece being 3 times larger than the other. Wrap each in plastic wrap and
chill at least 2 hours, or up to 2 days.
Preheat oven to 450F. In large bowl, combine parsnips, 1 tsp oil, thyme and
1/4 tsp salt and mix well. Transfer to baking sheet with sides and roast 10
minutes.
In same bowl, combine mushrooms, 2 tsp oil, 1/2 tsp salt and 1/4 tsp pepper
and mix well. Add to baking sheet with parsnips and roast 8-10 minutes.
Remove from oven and set aside.
In large pot, combine half the spinach and 1 cup water. Cover, bring to a
boil and cook until wilted, about 2 minutes. Remove spinach to colander
with tongs, rinse under cold running water and squeeze out as much moisture
as possible. Repeat with remaining spinach. Coarsely chop spinach and set
aside.
In large saucepan, heat remaining 1 tbsp oil over medium heat. Add shallots
and cook, stirring often, until softened, about 5 minutes. Add flour and
cook, stirring, 2 minutes. Gradually whisk in warmed soy milk a bit at a
time, letting sauce thicken before adding more milk. When all soy milk is
added, reduce heat to midium-low and cook, whisking often, 1-2 minutes.
Stir in spinach, 1/2 tsp salt and 1/4 tsp pepper. Remove pan from heat and
allow to cool.
Cut baking potatoes into 1/8 inch slices and place in bowl. Add cold water
to cover and let stand 5 minutes. Meanwhile, peel and cut sweet potatoes
into 1/8 inch slices.
Coat a 4 quart oval or rectangular casserole with vegetable cooking spray.
Drain baking potatoes and arrange slices, overlapping in bottom of prepared
casserole. Sprinkle with rosemary and 1/2 tsp salt. Arrange sweet potato
slices on top, overlapping. Sprinkle with remaining 1/4 tsp salt and 1/4
tsp black pepper. Spread spinach mixture evenly over the potatoes, then top
with parsnips and mushrooms.
Preheat oven to 400 F. Roll out larger piece of pastry dough to 3-inches
larger than shape of casserole. Place dough on top of filling; roll edges
under and crimp onto lip of casserole. Roll out remaining piece of dough
and with cookie cutters and pastry wheel or knife, cut out leaves. With
pastry brush, lightly brush top of pie with water, then add leaf
decorations. Cut several vents in top crust for steam to escape. Place pot
pie on baking sheet and bake until crust in nicely golden and filling is
steaming hot, about 1 hour. Let stand 15 minutes before serving.
NOTES : I omitted the recipe for the pastry crust--it was a standard recipe
calling for 3 c flour.  For a low fat alternative, one could try phyllo
dough, or a biscuit dough topping (I'd bake the filling partially before
adding the topping--maybe about 1/2 hour), or the pie crust mix from Dixie
Diners' (www.dixiediner.com). The nutritional info from the magazine
includes the pastry crust:  481 Cal, 20 g fat, 10 g protein, 69 g carb, 0
mg chol, 582 mg sodium, 8 g fiber Without the pastry crust, Mastercook has:
131 Cal, 3.2 g fat, 23.7 g carb, 0 mg chol, 377 mg sodium, 3.7 g protein, 4
g fiber.
Recipe by: Vegetarian Times, Nov 1999
Posted to EAT-LF Digest by Jenny Herl <jlherl@uiuc.edu> on Oct 29, 1999,
converted by MM_Buster v2.0l.

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