Seven's Vegetarian Pot Pie

Well, we've been on hiatus for a while (blogging, not cooking) due to vacations and moving house. But now we're back! In theory someday we'll go back and post the recipes we've tried over the last few weeks. However, for today...

Ingredients:

Crust.
1 cup flour
2 teaspoons baking powder
1/3 cup milk
2 tablespoons butter
pinch salt

Filling.
1/4 cup vegetable oil
2 Quorn cutlets, cubed
2 cloves garlic, minced
1 medium potato, cubed
2 carrots, sliced in rounds
1/3 large onion, diced
1 cup vegetarian broth
handful frozen peas
1/2 cup frozen broccoli and cauliflower
1 can condensed broccoli cheese soup
salt and black pepper to taste

Method:

1. Combine all crust ingredients in bowl. Mix with fork until blended thorougly. Roll in to ball and then roll out until approximately 9x9 inches square.
2. Heat oil in frying pan. Add Quorn, garlic, potato, carrots, and onion to pan. Fry until vegetables begin to soften. Before they begin to brown, add broth to pan. Cook for 10 minutes.
3. In large bowl, combine peas, broccoli, cauliflower, and condensed soup. Add Quorn mixture to bowl and mix thoroughly. Add salt and pepper, as desired.
4. Grease a 9x9 glass baking dish. Add filling. Cover with crust, making sure to poke holes in the center.
5. Bake uncovered at 350 degrees for 30 minutes, until crust is golden and filling is bubbly. Let sit for 10 minutes before serving.

NOTES:
The crust is a fairly basic biscuit dough that I snurched from the internet. The rest of the dish was cobbled together based on what I had in my cupboard and a couple of different chicken pot pie recipes.

VERDICT:
Despite the fact that (in my impatience to get this cooked) I ended up with a few slightly crunchy bits of potato, I was really impressed with how this dish came out. It's comfort food that's still chock full of vegetables. I'll definitely make this again.