1 cup whole wheat flour
5 tablespoons ice water
1 tablespoon cider vinegar
1¼ teaspoons kosher salt
½ teaspoon minced fresh thyme
½ teaspoon minced fresh rosemary
¼ cup non-hydrogenated vegetable shortening (like Spectrum Organic)
1 teaspoon butter
1 tablespoon olive oil
2 cups large diced and peeled Yukon Gold potatoes
1 cup chopped onion
1 cup diced butternut squash
1 tablespoon minced garlic
1½ cups vegetable broth
2 cups sliced de-stemmed cremini mushrooms
1½ cups shredded kale
¼ teaspoon fresh ground black pepper
1 teaspoon dried thyme
¼ teaspoon cayenne pepper
2 tablespoons cornstarch
2 tablespoons water
½ cup reduced-fat sour cream
1. Prepare the crust: Combine ¼ cup flour into small bowl with water and vinegar; mix to create slurry. Mix remaining flour, ¼ teaspoon salt, and herbs in a larger bowl, and cut in shortening and butter with two knives or a pastry blender until lumps become small. Stir in slurry with fork, then form a ball of dough with your hands, adding slightly more water if needed to make it moist. Flatten on a plate into a 4-inch circle, cover with plastic wrap, and chill 15 minutes. Preheat oven to 400°F.
2. Prepare filling: Heat oil in large skillet over high heat. Add potatoes, onion, and squash, stir-fry 3 to 5 minutes. Add garlic, sauté 1 minute, then add broth, mushrooms, kale, 1 teaspoon salt, and spices, bring to boil, cover, and simmer 5 minutes or until potatoes begin to soften a bit. Mix cornstarch and water in a bowl, then stir into skillet with sour cream; turn off heat.
3. Pour filling into 2-quart round casserole dish. Roll out crust, sprinkling flour on top as needed, into an 11-inch circle and place over dish, crimping dough at edges. Cut 6 slits to let steam escape. Bake for 30 to 35 minutes, or until golden-brown, then remove and let stand 10 minutes before serving.
Serves 5. Per serving: 450 calories, 21 g fat (6 g saturated), 57 g carbohydrates, 8 g protein, 5 g fiber, 734 mg sodium (30% Daily Value).