Leftover Potpie

Every now and then I have gravy leftover so I freeze it. There's never much more than about 1-2 cups, but it's enough worth saving for things like Seitan Stew and my Leftover Potpie. And more oftentimes than not I have various leftover cooked veggies in the fridge at the end of the week. And when it's the beginning of the week and I'm starting from the top, I pull the frozen veggies out the freezer.

My Leftover Potpie is never the same. Ever. I don't think I could possibly duplicate it unless I used a recipe. And that's not something I do for this. Ever. But I do have a basic guideline. Here it is.

Leftover Potpie: The Basics

1. Use 1 1/2 - 2 cups gravy of your choice. Whether you use a premade gravy from the store, a package mix or you make your own, it doesn't matter. This is potpie your way.

2. Use aromatics like onions or leeks and bell pepper for flavor. Saute them.

3. Add a protein to your potpie (not because I think we need such an abundance of protein - that's not why - it's because I like a main filler in it, that's just me), like cooked lentils, beans or seitan chunks, about 1 - 1 1/2 cups. Tonight I used seitan chunks and lentils because I wanted to.

4. If using seitan chunks, saute them in a bit of red wine for flavor. This is my personal preference. It is certainly not a must. I use about 1/2 cup.

5. Use whatever leftover or frozen veggies you want, only about 1/2 cup each. If you use potato and carrots, make sure they're cooked. My personal favorites: potato, carrots, peas and corn. Other options I have used: parsnips, lima beans, mushrooms and sweet potato. My rule of thumb on the number of veggies used: no more than four. But that's only *my* rule. Do whatever you want. Remember? It's potpie your way.

6. The crust is easy. I use 1 cup of flour, 1/4 teaspoon salt (mix these two) and a few tablespoons of Earth Balance. Cut the EB into the flour and salt until it's crumbly. Then stir in a couple tablespoons of non-dairy milk until it holds together. Roll it out, place it over top of your casserole dish, letting it overlap the side. Cut three steam vents. OR - you could make a biscuit topping instead.

7. Bake at 375 degrees F for 35 minutes.

Have it with a salad and a lovely homemade vinaigrette. Dinner doesn't have to be difficult and it isn't rocket science. Just follow the basics and your creativity knows no bounds.