VEGGIE POT PIE

[Guest guest]

VEGGIE POT PIE

6 servings

 

Using a prepared whole-grain crust makes it easy to enjoy this comforting

classic. A one-wedge serving of this wonderful pie may not satisfy larger

appetites, so double the recipe to ensure enough helpings at a holiday meal.

 

4 medium potatoes

1 tablespoon plus 1 teaspoon light olive oil

1 medium onion, quartered and thinly sliced

1 medium carrot, thinly sliced

1 cup finely chopped broccoli

2 tablespoons unbleached white flour

1/2 cup low-fat milk, rice milk, or soy milk

2 tablespoons minced fresh parsley, optional

Salt and freshly ground pepper to taste

 

9-inch prepared good-quality pie crust, preferably whole grain

1/2 cup whole grain bread crumbs

 

Cook or microwave the potatoes in their skins until done. When cool enough

to handle, peel them. Dice two of them and mash the other two. Set aside

until needed.

 

Preheat the oven to 350 degrees.

 

Heat 1 tablespoon of the oil in a large skillet. Add the onion and carrot

and sauté over medium heat until both are golden.

 

Add the broccoli along with a small amount of water. Cover and cook until

the broccoli is tender but not overdone, about 3 to 4 minutes.

 

Sprinkle the flour into the skillet, then pour in the milk, stirring

constantly. Cook for a minute or two, until the liquid thickens a bit, then

stir in both the diced and mashed potatoes. Heat through gently. Stir in the

optional parsley and season with salt and pepper. Pour the mixture into the

pie crust and pat in.

 

Place the bread crumbs in a small mixing bowl. Drizzle in the remaining

teaspoon of oil and stir until the crumbs are evenly moistened. Sprinkle

them evenly over the pie. Bake for 35 to 40 minutes, or until the crust is

golden. After removing from the oven, let the pie stand for 10 minutes or

so, then cut into wedges and serve.

 

Calories: 301; Total fat: 14 g; Protein: 6 g; Carbohydrates: 40 g;

Cholesterol: 1 g; Sodium: 226 mg

 

 

ARE YOU READY FOR THE HOLIDAYS

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