TURNIP, LEEK AND CHICKPEA POT PIE

Turnip, Leek and Chickpea Pot Pie image

Provided by Sherry Blizzard

Time 40m

Number Of Ingredients 22

3 medium turnips, chopped
3 carrots, chopped
1 leek, cleaned and diced
2 c diced cabbage
1 c peas, shelled
1 c onion
1 Tbsp chopped garlic
2 stalk(s) celery, very thinly sliced
bouillon cube
1 can(s) 14 oz. tomatoes
1 can(s) 14 oz chickpeas (garbanzo beans)
1 tsp coriander, ground
1 Tbsp italian seasoning
2 Tbsp olive oil
salt and pepper to taste
THE CRUST
2 c self-rising flour
1 tsp baking powder
4 Tbsp butter flavored crisco
3 Tbsp sunflower seeds
3 Tbsp parmesean cheese, grated
2/3 c milk

Steps:

1. Peel and dice the turnips and carrots. Dice the onions, finely slice the celery. Cook in oil for 10 minutes
2. Add the coriander, Italian seasoning tomatoes, chickpeas and bouillon, salt and pepper.
3. Cook this down on low heat for 20 minutes. While heating the oven to 375 Degrees F. Pour sauteed veg into a casserole dish.
4. THE CRUST
5. Mix together the self rising flour and baking powder. Ad the butter flavored crisco and massage to make fine crumbs. Add the sunflower seeds and cheese. Add in milk. Mix to make a dough. I like to use two pieces of plastic wrap and roll a rolling pin over the top to 1/2" thickness. Use a cookie cutter to cut dough shapes and place on top of the veggies.
6. Place shapes on top of the veggies in an oven proof casserole dish, brush tops lightly with milk and bake at 375 for about 15 minutes. The dough will puff up.