National Carrot Day (in lieu of national pie day)

Since I did not get around to posting this on National Pie Day, I found another reason to celebrate some recent pie escapades inspired by DOTMC: National Carrot Day, which is today, February 3rd. Like Molly N, I made a savory pie -- the rebel of pies, the savory and typically crust-free Shepherd's Pie. It had lots of carrots in it, though the hit of the vegetable mix was roasted celery root. Because I just saw my favorite crust punk band, Amebix, I opted to use a crust in this Shepherd's Pie. I confess that it was a store-bought crust, which takes away all my punk and DOTMC points.

I did not follow a specific recipe but here are a few highlights of the pie:

• Mashed Potatoes With Garlic and Rosemary from Angelica Home Kitchen
• 1 cubed celery root roasted with 1/2 of a chopped onion, a pinch of thyme and salt
  

To complete the recipe...

• (If you use a crust) Pre-cook it for 10-minutes so the bottom cooks a bit
  
• Sautee 1 large yellow onion in 3tbsp oil with carrots and celery until they soften
• Heat Light Life Smart Ground in an oiled skillet
  
• Add 3/4 cups corn and 3/4 cups of peas (or green beans) to carrots and celery
• Toss in roasted celery root and onion (above) to the veggie sautee
• Remove crust from the oven or lightly oil a 9x9" baking oven-safe baking dish
• Layer the Smart Ground so the bottom is covered, add vegetable mix and spoon mashed potatoes onto the top so it forms a 1" covering on top
• Bake for 30-40 minutes and cool for 10 minutes

Today is also the official halfway point of winter. I probably won't post again until it's blueberry picking time, but I promise to post photos of the pies after that adventure, too.