Plant Food and Wine's Thanksgiving Forager's Pie
- 1 1/2 cups spelt flour
- 1/2 teaspoon sea salt, plus more to taste
- 3 teaspoons baking powder
- 6 tablespoons olive oil
- 1/3 cup boiling water
- 1 small onion, chopped
- 1 medium carrot, peeled and chopped
- 1 garlic clove
- 1 1/4 cups vegetable broth
- 1/2 cup red wine
- 2 tablespoons all purpose flour
- 8 springs of thyme
- 1/8 teaspoon chili flakes
- 16 ounces mixed mushrooms (like shiitake and Maitake), sliced
- Freshly ground black pepper
- 2 pounds sweet potatoes, peeled and chopped
Make the pie crust
- Place the spelt flour, sea salt and baking powder into a large bowl and mix. Use your fingers to rub 2 tablespoons of oil into the flour, until the mixture resembles something like fine bread crumbs. Add boiling water and mix; roll out dough until 1/4-inch thick and line a pie pan with dough. Trim off excess.
Make the filling
- Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add the onion, and carrots. Cook, stirring occasionally, until the carrots start to soften, Stir in the garlic and cook until fragrant, about 30 seconds. Add the all purpose flour and cook for one minute. Add the broth, red wine, thyme sprigs, and chili flakes and bring to a boil. Reduce the heat to medium-low, add the mushrooms, and let simmer gently until softened. Remove the sprigs of thyme, and season with salt and pepper to taste.
Make the sweet potato topping
- Put the sweet potato into a medium pot, cover with water, and bring to a boil over high heat. As soon as it starts boiling, reduce heat to medium and simmer until the potatoes can easily be pierced with a fork. Drain the water, and put potatoes back into the dry pot (no heat). Add 2 tablespoons olive oil and salt. Mash the potatoes with a masher, and stir everything together thoroughly. Cover pot with a lid and set aside.
Make the pie
- Scoop the mushroom mixture into the pie dish with crust so that it covers the whole bottom. Layer and spread the sweet potatoes evenly on top of the mushrooms, Bake at 375 degrees for 35 minutes, remove from oven, and allow to cool for 10 minutes before serving.
- Recipe provided by Plant Food and Wine in Venice, California
- Photo credit: Plant Food and Wine