Ingredients
Filling
- 2 Tbs Coconut or Olive Oil (unrefined virgin)
- 4 C (310g) Purple Onions, sliced into 1/2 moons (about 3 large onions)
- 3/4 tsp Sea Salt (divided)
- 1 1/2 C (180g) Red Bell Pepper, seeded and medium dice (about 1 large pepper)
- 1/4 C (40g) All Purpose Flour
- 5 C (1.1kg) Vegetable Broth
- 2 Tbs Tomato Paste
- 4 Cloves Garlic, minced
- 1/2 C (85g) Dried Black Eyed Peas, rinsed and sorted
- 2 Springs of Herbs Each: Thyme, Sage, Rosemary (tied together with cooking twine)
- 2 Tbs Dijon Mustard
- 4 C (120g) Swiss or Rainbow Chard, ribboned, chopped and packed
- 3 C (315g) Sweet Potato, peeled and diced into 1/2″ cubes (about 1 medium or 1 lb)
- 1 1/2 tsp Tabasco
- 10 grinds Black Pepper
Cornbread Crust
- 1 C (155g) All Purpose Flour
- 1 C (115g) Yellow Cornmeal (medium grind, e.g. Bob’s Red Mill)
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Sea Salt
- 2 Tbs Granulated Sugar (or honey)
- 1 C (250g) Milk (plant-based or dairy)
- 1 Egg, lightly whisked
- 3 Tbs Butter, melted and slightly cooled (plant butter if dairy free)
- 1 1/2 Tbs Fresh Sage, chopped
Instructions
- Caramelize Onions: Heat coconut oil in a 3 to 4 quart Dutch oven over medium-low heat until shimmering. Add sliced onions and 1/4 tsp sea salt. Cook slowly for 30 minutes, stirring occasionally, until onions are deeply caramelized. Use this time to prep other vegetables.
- Sauté Bell Pepper: Add diced red bell pepper to the caramelized onions and sauté for 2 to 3 minutes until softened.
- Add Flour and Broth: Sprinkle 1/4 cup flour over the onion and pepper mixture, stirring to coat evenly. Gradually stir in vegetable broth, tomato paste, minced garlic, rinsed black eyed peas, and the tied herb sprigs (thyme, sage, rosemary). Bring mixture to a boil.
- Simmer Filling: Once boiling, cover the pot, reduce heat to low, and simmer for 25 minutes to soften the black eyed peas.
- Add Potatoes and Mustard: Remove herb sprigs and discard. Stir in diced sweet potatoes and Dijon mustard. Cook uncovered for 15 minutes or until sweet potatoes are just fork tender.
- Preheat Oven & Add Chard: While potatoes cook, preheat oven to 425°F (220°C). Add chopped Swiss chard and Tabasco to the filling, stirring until the chard wilts, about 3–4 minutes. Remove filling from heat and adjust seasoning with salt and pepper as needed.
- Prepare Cornbread Batter: In a mixing bowl, whisk together the dry ingredients for the cornbread crust: all-purpose flour, cornmeal, baking powder, baking soda, sea salt, and granulated sugar. Add milk, lightly whisked egg, and melted butter, stirring gently until just combined. Avoid overmixing.
- Assemble Pot Pie: Using a large #20 cookie scoop or 3 tablespoons, drop dollops of the cornbread batter evenly over the hot filling in the Dutch oven. Fill in gaps with smaller scoops as needed. Sprinkle the top with chopped fresh sage.
- Bake: Place the Dutch oven on a parchment-lined or Silpat-lined sheet pan to catch any spillover. Bake in the preheated oven for 20 minutes, or until the cornbread crust is set and lightly golden on top.
Notes
- Be patient caramelizing the onions; this step builds deep flavor.
- If using salted vegan butter, reduce added salt in the cornbread batter by half.
- Ensure black eyed peas are well rinsed and sorted to remove any debris.
- You can substitute Swiss chard with other leafy greens like kale or spinach.
- The cornbread crust will have small gaps but melts into the filling while baking.
- For dairy-free version, use plant-based milk and butter alternatives.
- Adjust Tabasco quantity for preferred spice level.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Southern-inspired
- Diet: Vegetarian
