Cozy, one pot Black Eyed Pea Sweet Potato Cornbread Pot Pie. Pure comfort food during the coldest parts of the year.
Now that the holidays have past, and the decorations are stowed for next year, I’ve been combing through and reading cookbooks and magazines that have piled up over the months gleaning inspiration and wisdom. Comfort food has been on my radar.
During Winter, I linger in the kitchen and on kitchen related activities longer because I tend to stay indoors more-so now than any other time of year. The sunny, warmer days are something to look forward to, sure, but I relish in this slower pace, for the time being.
Comfort food still calls and this pot pie recipe appeals to my Southern roots. Black eyed peas were a childhood favorite, especially on New Years Day, because they represent good luck in the New Year. My Ma always had a big crock-pot going. Smelling the aroma wafting through the house all day was like what a kid waiting in line at the ice cream shop endures.
All four of us kids were a fan of her black eyed peas. Ma served a generous helping of cornbread and butter with the peas; good for sopping every last drop of broth. Now I eat black eyed peas throughout the year not only because they’re delicious, but also nutrient dense.
Sweet potatoes, chard and caramelized onions round out the bulk of this pot pie. It’s a comforting combination of flavors with a good balance of sweet and spicy. The cornbread crust is as Southern as my Ma with a little bit of sweetness sprinkled in for good measure; just like her.
Black eyed pea sweet potato cornbread pot pie is a crowd pleaser, freezes well and makes delicious leftovers. And while there are several steps in the cooking process, it is made in one pot for quick service and clean up.
Don’t forget the Tabasco! It’s delicious served with a few glugs here and there. Jalapenos are a welcome addition as well if you’re into spicy things.
Black Eyed Pea Sweet Potato Cornbread Pot Pie
For the Filling:
- 2 Tbs Coconut Oil unrefined virgin cold-pressed, melted
- 4 C Purple Onions sliced into 1/2 moons (about 3 large onions)
- 3/4 tsp Sea Salt divided
- 1 1/2 C Red Bell Pepper seeded and medium dice (about 1 large pepper)
- 1/4 C All Purpose Flour
- 5 C Vegetable Broth
- 2 Tbs Tomato Paste
- 4 Cloves Garlic minced
- 1/2 C Dried Black Eyed Peas rinsed and sorted
- 2 Springs of Herbs Each: Thyme, Sage, Rosemary
- 2 Tbs Dijon Mustard
- 4 C Swiss or Rainbow Chard ribboned, chopped and packed for measure (7 oz)
- 3 C Sweet Potato peeled and diced into 1/2" cubes (about 1 medium or 1 lb)
- 1 1/2 tsp Tabasco
- 10 grinds of pepper
For the Filling:
- In a 3 or 4 quart dutch oven (I use 3 qt but have a bit of spill over while baking), add the coconut oil and heat until shimmering. Add the onions and 1/4 tsp salt. Caramelize the onions on medium low for 30 minutes, stirring occasionally.
- Add the bell pepper and saute for 2-3 minutes just to soften. Sprinkle the flour over the onions and pepper and stir to coat.
- Stir in the broth, tomato paste, garlic, dry black eyed peas and herb sprigs. Bring to a boil, cover, reduce heat and simmer for 25 minutes.
- Fish out the herb sprigs and discard. Add the potatoes and mustard, stir and cook for 15 minutes or until just fork tender. While the potatoes are cooking preheat the oven to 425F and prepare the cornbread crust.
- To the filling, add the chard and Tobasco. Stir in and cook until just wilted, about 3-4 minutes. Remove filling from heat. Taste and adjust seasoning and/or heat.
For the Cornbread Crust:
- In a mixing bowl, whisk the dry ingredients together: flour, cornmeal, baking powder, baking soda, salt and sugar.
- To the dry ingredients add the milk, whisked egg and melted butter. Stir until all ingredients are just incorporated.
To Assemble and Bake:
- Using a large #20 cookie scoop or 3 Tbs, drop scoop-fulls of cornbread on top of the filling. Fill in the gaps, with smaller scoops as needed until all the cornbread mixture is used up. There will be some gaps on top of the pot pie. This is okay, as those gaps will fill in as the pot pie bakes. Sprinkle top with chopped sage.
- Set the pot pie on a parchment or silpat lined sheet pan (to catch any spill over) and bake in preheated oven for 20 minutes or until top is set and slightly golden.
Freezes well in individual portion sized containers. Thaw in fridge overnight, then bake at 350F for about 15 minutes to rewarm.
Adapted from Vegetarian Times.
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