Free Recipe Vegetable Pot Pie 2
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Vegetable Pot Pie 2 Recipe
Pastry dough with 3 c flour;
-See Notes
1 lb Parsnips; peeled and cut
-into 1/2 inch chunks
2 tb Olive oil
1 tb Chopped fresh thyme; or 1
-tsp dried
2 ts Salt
1 lb Cremini or button mushrooms;
-halved or quartered
3/4 tb Fresh ground pepper
2 lb Spinach; stemmed and well
-washed
6 md Shallots; finely chopped
3 tb Flour
1-1/4 c Soy milk; warmed
1 lb Baking potatoes; 2 large
2 lb Sweet potatoes; 3 medium
1 tb Chopped fresh rosemary; or 1
-tsp dried, crushed
Vegetable Pot Pie 2 Preparation
If using pastry dough, mix ahead of time. Divide into 2 pieces, with 1 piece being 3 times larger than the other. Wrap each in plastic wrap and chill at least 2 hours, or up to 2 days. Preheat oven to 450F. In large bowl, combine parsnips, 1 tsp oil, thyme and 1/4 tsp salt and mix well. Transfer to baking sheet with sides and roast 10 minutes. In same bowl, combine mushrooms, 2 tsp oil, 1/2 tsp salt and 1/4 tsp pepper and mix well. Add to baking sheet with parsnips and roast 8-10 minutes. Remove from oven and set aside. In large pot, combine half the spinach and 1 cup water. Cover, bring to a boil and cook until wilted, about 2 minutes. Remove spinach to colander with tongs, rinse under cold running water and squeeze out as much moisture as possible. Repeat with remaining spinach. Coarsely chop spinach and set aside. In large saucepan, heat remaining 1 tbsp oil over medium heat. Add shallots and cook, stirring often, until softened, about 5 minutes. Add flour and cook, stirring, 2 minutes. Gradually whisk in warmed soy milk a bit at a time, letting sauce thicken before adding more milk. When all soy milk is added, reduce heat to midium-low and cook, whisking often, 1-2 minutes. Stir in spinach, 1/2 tsp salt and 1/4 tsp pepper. Remove pan from heat and allow to cool. Cut baking potatoes into 1/8 inch slices and place in bowl. Add cold water to cover and let stand 5 minutes. Meanwhile, peel and cut sweet potatoes into 1/8 inch slices. Coat a 4 quart oval or rectangular casserole with vegetable cooking spray. Drain baking potatoes and arrange slices, overlapping in bottom of prepared casserole. Sprinkle with rosemary and 1/2 tsp salt. Arrange sweet potato slices on top, overlapping. Sprinkle with remaining 1/4 tsp salt and 1/4 tsp black pepper. Spread spinach mixture evenly over the potatoes, then top with parsnips and mushrooms. Preheat oven to 400 F. Roll out larger piece of pastry dough to 3-inches larger than shape of casserole. Place dough on top of filling; roll edges under and crimp onto lip of casserole. Roll out remaining piece of dough and with cookie cutters and pastry wheel or knife, cut out leaves. With pastry brush, lightly brush top of pie with water, then add leaf decorations. Cut several vents in top crust for steam to escape. Place pot pie on baking sheet and bake until crust in nicely golden and filling is steaming hot, about 1 hour. Let stand 15 minutes before serving. NOTES : I omitted the recipe for the pastry crust-it was a standard recipe calling for 3 c flour. For a low fat alternative, one could try phyllo dough, or a biscuit dough topping (I”d bake the filling partially before adding the topping-maybe about 1/2 hour), or the pie crust mix from Dixie Diners” (www.dixiediner.com). The nutritional info from the magazine includes the pastry crust: 481 Cal, 20 g fat, 10 g protein, 69 g carb, 0 mg chol, 582 mg sodium, 8 g fiber Without the pastry crust, Mastercook has: 131 Cal, 3.2 g fat, 23.7 g carb, 0 mg chol, 377 mg sodium, 3.7 g protein, 4 g fiber. Recipe by: Vegetarian Times, Nov 1999 Posted to EAT-LF Digest by Jenny Herl <jlherl@uiuc.edu> on Oct 29, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 12
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