My super-duper friend Tina made this for our family when I first started taking dairy out of my diet. Her baby girl is MPI, and Tina's gone without dairy for several months. She's a pro at cooking up some dairy-free meals.
By the way, Tina made our pie with ... ELK! And it was sooooo yummy! Her husband hunts a ton, but most of us don't have elk on hand. Ground beef works well, too!
Add enough of the following (all chopped to approximately the same size) to fill your 8x8 or 9x13 dish:
Any other root vegetables
1/2 pound ground meat broken up into chunks (Use up to a pound if you are using a bigger dish.)
Mix all vegetables and meat with oil and spices, such as garlic powder, basil, thyme and ground mustard. Pour into the dish and top with crust. Cut slits in crust and bake at 400 for 45-60 minutes. We like to eat this dipped in mustard.
1-1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold water
Combine first 4 ingredients until crumbly. Add water and mix until dough forms into a ball. Do not add more water or you will end up with a sticky mess. Roll out to desired size on a floured surface.
*** Tina doesn't measure anything except for the crust ingredients. She just seasons the veg/meat til she thinks it looks good. She makes this in an 8x8 dish because it seems to be a good amount for her family. Plus, the crust is a little thicker then and so yummy!