Veggie Pot Pie
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 medium
Potatoes (preferably russet)1 tbsp
Light Olive Oil1 medium
Onion (quartered and thinly sliced)1 medium
Carrot (peeled and thinly sliced)2 tbsps
Unbleached White Flour2 tbsps
Parsley (minced fresh, optional)1
SaltDirections:
1
Cook or microwave the potatoes in their skins until done
2
When cool enough to handle, peel
3
Dice two and mash the other two
4
Set aside
5
Preheat the oven to 350° F
6
Heat 1 tablespoon of the oil in a large skillet
7
Add the onion and carrot and sauté over medium heat until golden
8
Add the broccoli along with a small amount of water
9
Cover and cook until the broccoli is tender but not overdone, 3 to 4 minutes
10
Sprinkle the flour into the skillet, then pour in the milk, stirring constantly
11
Cook until the liquid thickens a bit, 1 to 2 minutes
12
Stir in the diced and mashed potatoes
13
Heat through gently
14
Stir in the parsley, if using, and season with salt and pepper
15
Pour the mixture into the pie crust and pat in
16
Place the bread crumbs in a small mixing bowl
17
Drizzle with the remaining oil and stir until the crumbs are evenly moistened
18
Sprinkle evenly over the pie
19
Bake for 35 to 40 minutes, or until the crust is golden
20
Let the pie stand for about 10 minutes, then cut into wedges and serve
21
Cook or microwave the potatoes in their skins until done
22
When cool enough to handle, peel
23
Dice two and mash the other two
24
Set aside
25
Preheat the oven to 350° F
26
Heat 1 tablespoon of the oil in a large skillet
27
Add the onion and carrot and sauté over medium heat until golden
28
Add the broccoli along with a small amount of water
29
Cover and cook until the broccoli is tender but not overdone, 3 to 4 minutes
30
Sprinkle the flour into the skillet, then pour in the milk, stirring constantly
31
Cook until the liquid thickens a bit, 1 to 2 minutes
32
Stir in the diced and mashed potatoes
33
Heat through gently
34
Stir in the parsley, if using, and season with salt and pepper
35
Pour the mixture into the pie crust and pat in
36
Place the bread crumbs in a small mixing bowl
37
Drizzle with the remaining oil and stir until the crumbs are evenly moistened
38
Sprinkle evenly over the pie
39
Bake for 35 to 40 minutes, or until the crust is golden
40
Let the pie stand for about 10 minutes, then cut into wedges and serve