The "Beefy" Pot Pie!

A few days ago, I was feeling pretty creative and decided that I wanted to combine a ton of different veggies and spices. Originally I planned on making a version of this vegan pot pie that I had at a nice restaurant this past January, however, if you know me you know that my plans, never really go as planned. It turned into this citrus fusion of a pot pie! Believe it or not, the flavors blended well together, I was happily surprised to say the least!

Alright, I know that's probably enough from me, so here's the recipe!

Ingredients:

-1/2 large red onion chopped.

-1 large golden potato (sweet potatoes are even better!).

-1 1/2 cups green peas.

-1 1/2 cups baby (or matchstick) carrots.

-1/2 cup seeded tomato.

-1 tbsp parsley.

-1 tsp chili powder.

-1 tsp red pepper.

-1 tsp onion powder.

-1 tsp rosemary.

-Splash of apple cider vinegar.

-Orange zest.

-1/4 cup extra virgin olive oil.

Prep:

1. Preheat oven to 425 degrees.


2. Slice the potato into 1 inch sized chunks.


3. Place the potatoes in a medium sized sauce pan (with enough extra virgin olive oil to cover the bottom of the pan).


4. Chop the red onion into bite size pieces.


5. Chop the carrots (if using baby carrots) into bite size pieces.


6. Add the carrots (if matchstick carrots are used, skip this step) to the sauce pan with the potatoes.


7. Let the potatoes and carrots simmer for about 10 - 15 on medium heat, covered.


8. Combine all the ingredients (except the potatoes and the carrots) in a large mixing bowl.


9. Once potatoes and carrots are ready, combine all ingredients in sauce pan.


10. Move the ingredients into a baking pan (a little more extra virgin olive oil can be added to the mixture if you feel it is necessary).


11. Place pan on middle rack in oven.


12. Cook for 25 minutes.


13. Once done, let stand for 5 minutes.


14. Enjoy!