Vegetable Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 medium potatoes
2 tbsp olive oil
1 large onion, quartered and finely chopped
3 cups diced mixed vegetables (such as cauliflower, broccoli, carrots, leeks, peas, corn, zucchini, yellow squash, mushrooms, etc.)
2 tbsp flour
1 cup vegetable stock
1½ tablespoons all-purpose seasoning blend
1 tsp dried thyme
¼ cup minced fresh parsley
Salt and freshly ground pepper to taste
2 (9-inch) unbaked pareve pie crusts
1 cup seasoned bread crumbs or matzoh meal
Paprika
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Directions: |
Directions:Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel four of them and mash coursely. Dice the other four. Set aside until needed.
Preheat the oven to 350º. Heat oil in a large skillet. Add onion and mushrooms, if using, and sauté over medium heat until golden. Add additional vegetables, layering quicker-cooking vegetables over longer cooking ones. Add a bit of water; cover and cook until the vegetables are tender but not overdone, about 5 minutes.
Sprinkle the flour into the skillet, then pour in the stock. Cook for a minute or two, stirring constantly. until the liquid thickens. Stir in both the diced and mashed potatoes. Heat through gently. Stir in the seasoning blend, thyme, and parsley. Season with salt and pepper. Pour the mixture into the pie crust and pat in.
Sprinkle the bread crumbs evenly over each pie, then top with a sprinkling of paprika. Bake for 35 to 40 minutes, or until the crust is golden. Let the pies stand at room temperature for 10 minutes or so, then cut into wedges and serve. |
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Notes: |
Personal
Notes: Pareve or vegan, based on a Nava Atlas recipe.
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This recipe for Vegetable Pot Pie is from