Contributed by (Recipe adapted from “Vegetarian Cuisine” at http://vegetarian.about.com/)

Ingredients

Filling:

1 Tbs Olive oil
1 large Onion, diced
2 cloves Garlic, minced
2 C Water
2 medium Parsnips, peeled and diced
2 C white Potatoes, diced
4 medium Carrots, peeled and diced
1 Tbs dried Parsley
1 tsp Salt
½ tsp freshly ground black Pepper
1 ½ C green Peas, fresh or frozen
1 C sharp cheddar Cheese, shredded

Crust

4 C unbleached Flour
1 ½ tsp Salt
1 ½ C Olive oil
½ C Water

Instructions

Preheat the oven to 400°. 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, parsnips, 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 heat and let cool slightly.

To make the crust, in 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. Serves 12.

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