Some more pot pies...

Pot pies!!! Cold drinks!!!

OK, it's pretty cheesy but that's how I announce dinner is ready when pot pies are on the menu. Anyone who has attended an AFL game would be familiar with the youngsters prowling up and down the aisles, spruiking "Hot pies, cold drinks".

Pot pies have become almost a weekly meal of late as they are always devoured by the boys. I just love the simplicity of making the filling, topping up the ramekins and dropping a lid on top. It's so much easier than fiddling around with the pastry in a pie dish. Although we have been eating lots of pot pies, I am yet to repeat a recipe and still have plenty more on my list to try.

TVP is something I rarely cook with, however I purchased a few packets some time ago and noticed they were nearing their best before dates. Rather than let it go to waste, I used some in pot pies inspired by Cindy's recipe with a few chopped mushrooms added to the mix. My only gripe was that I used too much soy and worchestershire sauce in the gravy so they turned out too be rather salty. The boys didn't seem to mind the salt factor, in fact the man was more concerned about them being too peppery (of which I added very little) as he has an extremely sensitive palate to pepper. Nonetheless they went straight to the top of his pot pie list and came second on my son's. 

These rankings were quickly surpassed by the next pot pies which did not surprise me in the least. Carla posted a roast vegetable pie recipe last year using the cheezy sauce from Veganomicon. I made this several times last winter as it was adored so much. I was slightly amused that with all this recent pot pie making, no-one had requested it. It had been in my mind to do for some time and when I declared that these were to be the next pot pies, there was genuine excitement all around. This recipe also works very well as pot pies so after my pot pie experiments are finished (if that's possible) I can see this one going onto a regular rotation over the colder months to come.