Mrs. Gobble-Good's Golden Brown Pie

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Mrs. Gobble-Good's Golden Brown Pie

 

 

2/3 cup lentils

8 cups water

2 - 3 carrots, sliced

2 celery stalks, diced

1 medium onion, diced

2 packets vegetable boullion

3 - 4 potatoes, peeled and diced

1/2 tsp. sage

1 1/2 tsp. salt (or less, if boullion has salt)

1 Tbsp. fresh parsley

3 Tbsp. margarine

3 Tbsp. flour

 

 

Pie Crust Topping:

1 1/4 cups whole wheat flour

1/2 tsp. salt

1/2 stick margarine

3 Tbsp. - 1/4 cup cold water

 

 

Preheat oven to 350.

 

Cook lentils in 2 cups water on medium until tender, adding more

water if necessary. Put prepared vegetables in a large saucepan with

6 cups water plus bouillion. Bring to a boil and cook for 10 minutes.

Add potatoes to cooking vegetables. Cook all vegetables for 20

minutes.

 

To make roux, melt margarine in a frying pan, add flour and 1 cup

water from cooking vegetables. Drain vegetables and add to roux with

seasonings. Stir well. If mixture is too thick, add more water from

the cooked vegetables. When baking, this tends to thicken up quite a

bit, so add plenty of liquid. Place in a casserole pan. Cover with

pie crust topping and bake until brown, about 1 hour.

 

Crust: Mix flour, salt and margarine. When well mixed, add water. Mix

into a ball and roll out to desired thickness.