Vegan Pot Pie

1 Tbsp (15 mL) extra-virgin olive oil, divided
1 medium yellow onion, small dice
1 medium carrot, small dice
1 stalk celery, small dice
4 cloves garlic, minced
1 tsp (5 mL) minced fresh rosemary (about 1 sprig)
1 tsp (5 mL) tomato paste
1 medium zucchini, cut into 1/2 in (1 cm) cubes
1 1/2 cups (375 mL) cooked white beans, such as navy, cannellini, or butter beans
2 Tbsp (30 mL) dry white wine
Salt and pepper, to taste
3 Tbsp (45 mL) whole spelt flour
1 1/2 cups (375 mL) vegetable stock
1 medium sweet potato or 6 to 7 mini new potatoes, thinly sliced, or a mixture

Directions

Preheat oven to 375 F (190 C). Place 5 ramekins or ovenproof dishes with 1 cup (250 mL) capacity on a baking sheet and set aside.
Heat half the olive oil in large pot over medium heat. Add onions, carrots, and celery, and sauté until onions are slightly softened, about 3 minutes. Add garlic, rosemary, and tomato paste, and stir. Add zucchini and white beans to pot. Stir to combine. Pour in white wine, and scrape up any browned bits from the bottom of the pot. Season stew with salt and pepper.
Sprinkle spelt flour over vegetables and beans. Stir until flour is moistened and is starting to get slightly pasty. Pour in vegetable stock. Bring to a boil and then reduce to a simmer until slightly thickened, stirring occasionally, about 4 minutes.
Divide stew among the 5 ramekins. Arrange sweet potato slices on top of ramekins in a fan or layered pattern. This will form your top crust. Gently brush the sweet potato slices with remaining oil. Season crusts with salt and pepper.
Slide pot pies into the oven, and bake until the filling is bubbling and the sweet potato slices are tender and lightly browned on the edges, about 30 to 35 minutes.

Serve the pot pies hot.

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