First you make the crust:
WAIT! Don't make the crust just yet! Start boiling 2 big potatoes instead! Great, now that you're boiling the potatoes, start the crust:
1 3/4 cups all purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1/2 cup veg shortening (I used spectrum)
3/4 cups ice water
Mix flours and salt together. Cut in shortening until you have crumbly goodness. Add water a little at a time until a ball forms. Separate that ball into 4 and make them into nice little balls, too. Put them in the bowl you mixed it in and stick it in the refrigerator.
Meanwhile, ready the filling!
Peel (where needed) and dice the following:
2 big carrots
1 medium onion
1 1/2 cup of broccoli broken into tiny florets
2 previously boiled potatoes (you can just run these under cold water and pull the skin off with your hands)
You could use rutabega instead of parsnips, if you can find it. It would probably make this taste more authentic.
Take a big pot or pan and heat 2 1/2 TBS olive oil over medium heat. Add 4 crushed cloves of garlic. Add veggies you just chopped and saute for about 7 minutes, then add 1/2 cup water and a vegetable boullion cube. Add a teaspoon of tarragon while you're at it. Cook until water is absorbed and then add 3/4 cups of veggie ground "beef" (I used Lightlife) and 1/6 of a block of Follow Your Heart cheddar flavor, cut into itty bitty cubes.
Once flavors start to merge and faux cheese is melted, pull out the dough and roll it into nice flat circles. Put about a cup of filling on the dough, then fold it to make a half moon shape and seal the edges very well, making thick edges. Brush tops with soy margarine. Make a few pricks in the top to vent, then cook at 400 F(200C) for about 45 minutes or until golden brown.
Enjoy! I served with a basic garden salad, but really, you don't need anything else. They would be especially good with a nutritional yeast gravy or mushroom gravy, but I was too hungry, so I ate them plain. :)