Piled-High Veggie Potpie

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* Exported from MasterCook *

 

Piled-High Veggie Potpie

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup chopped onions and chopped red bell

pepper

2 cloves garlic -- minced

2 1/2 cups vegetable broth

2 cups peeled cubed potatoes

1 cup sliced carrots

1 1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/4 teaspoon salt and black pepper

1 cup sliced asparagus pieces or sliced green

beans

1/2 cup frozen green peas -- thawed

3 tablespoons all-purpose flour

1/4 cup chopped -- fresh parsley

Sweet-Potato Biscuit Crust:

1 1/2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoon butter or margarine -- softened

3/4 cup cooked mashed sweet potatoes

3/4 cup 1% milk -- plus extra for brushing top of crust

 

 

 

1. Spray a large, non-stick, saucepan with non-stick spray. Add onions, red

pepper, and garlic. Cook and stir over medium high heat until vegetables begin

to soften, about 4 minutes.

 

2. Add 2 cups broth, potatoes, carrots, rosemary, thyme, salt, and pepper.

Bring to a boil. Reduce heat to low. Cover and simmer for 12 minutes, until

potatoes are almost tender. Stir in asparagus and peas. Cook for 3 more

minutes.

 

3. In a small bowl, mix 3 tablespoons flour with remaining 1/2 cup vegetable

broth until smooth. Add to vegetable mixture. Cook until bubbly and thickened.

Stir in parsley. Transfer to a 2-quart casserole dish. Set aside.

 

4. Preheat oven to 425 degrees. In a large bowl, combine flour, baking

powder, and salt. Cut in butter until mixture resembles coarse crumbs. Whisk

together sweet potatoes and milk, then add to flour mixture. Stir until a soft

ball forms. Transfer dough to a lightly floured surface, and roll or pat out to

fit top of casserole. Place dough over vegetables. Brush with milk. Bake for

20 minutes, until crust is puffed up and golden brown. Let cool for 5 minutes

before serving.

 

Per Serving:

Calories 320

Protein 9.4 g

Carbohydrates 55.7 g

Total Fat 7.1 g (3.9 sat.)

Sodium 628.3 mg

Fiber 5.2 g

Cholesterol 16.8 mg.

Percent of Calories from Fat: 20

 

Source: Crazy Plates.

 

 

 

Source:

" http://lowfatcooking.about.com/library/recipes/blpotpie.htm "

 

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Per Serving (excluding unknown items): 167 Calories; 8g Fat (41.3% calories from

fat); 5g Protein; 20g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 1194mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : Sometimes you just need a comforting, old-fashioned meal. Actually, this

was never a dish of my childhood so I assume it's old-fashioned to everyone but

me. Comfort foods in my house tended to be something like stuffed grape leaves.

But I am not complaining. Growing up with a taste for the exotic is good. Then

when you get old, you can discover things like potpie. Or maybe I'm just easy to

amuse.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0