Saturday, November 19, 2011

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Meatless Dish: Veggie Pot Pie

I tried but I really didn't like this dish. Bummer! I was hoping I would. The only thing I liked was the crust. I was eating it like it was a biscuit. This won't be going in my cookbook. Maybe someone else will enjoy this as much as I did.

Before going into the oven and putting top crust on

  • 1 large sweet onion, cut into medium dice
  • ½ pound each: sliced cremini mushrooms and chopped cabbage (about ¼ small head)
  • 1 pound red boiling potatoes or sweet potatoes, cut into medium dice
  • ¼ cup olive oil, divided
  • ¾ teaspoon dried thyme leaves, divided
  • Salt and ground black pepper
  • ¼ cup flour
  • 1 cup each: vegetable broth and low-fat evaporated milk, mixed
  • 3 tablespoons dry sherry
  • ¼ cup grated Parmesan cheese
  • ¼ cup frozen peas
  • 1 9-inch pie crust from a 14.1-ounce refrigerated


1. Toss onion, mushrooms, cabbage and potato of choice with 2 tablespoons oil, ½ teaspoon thyme and a light sprinkling of salt and pepper in a 13- by 9-inch pan. Adjust oven rack to lowest position and place pan on rack; turn oven to 425 degrees and cook vegetables, stirring occasionally until tender, about 20 minutes. Remove and set aside.

2. Meanwhile, heat remaining 2 tablespoons of oil over medium heat in a large saucepan or Dutch oven. Whisk in flour and remaining ¼ teaspoon thyme; cook until golden, about 1 minute. Whisk in milk mixture; simmer until sauce comes to a boil and fully thickens. Turn off heat, stir in sherry and Parmesan and season to taste with salt and pepper. Add cooked vegetables to sauce, along with peas; adjust seasonings. Pour mixture into a 9-inch deep-dish pie plate. Cover with pie crust and flute as desired.

3. Bake on lowest oven rack until sauce is bubbly and crust is golden brown, 25 to 30 minutes. Let cool slightly and serve.

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