VEGGIE POT PIE
Steps:
- 1. Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel. Dice two and mash the other two. Set aside.
- 2. Preheat the oven to 350° F.
- 3. Heat 1 tablespoon of the oil in a large skillet. Add the onion and carrot and sauté over medium heat until golden.
- 4. Add the broccoli along with a small amount of water. Cover and cook until the broccoli is tender but not overdone, 3 to 4 minutes.
- 5. Sprinkle the flour into the skillet, then pour in the milk, stirring constantly. Cook until the liquid thickens a bit, 1 to 2 minutes. Stir in the diced and mashed potatoes. Heat through gently. Stir in the parsley, if using, and season with salt and pepper. Pour the mixture into the pie crust and pat in.
- 6. Place the bread crumbs in a small mixing bowl. Drizzle with the remaining oil and stir until the crumbs are evenly moistened. Sprinkle evenly over the pie. Bake for 35 to 40 minutes, or until the crust is golden. Let the pie stand for about 10 minutes, then cut into wedges and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #savory-pies #main-dish #vegetables #one-dish-meal #4-hours-or-less
You'll also love
Walter Ogwang
[email protected]I made this veggie pot pie for a potluck and it was a huge hit. Everyone loved it!
Ronald Cloete
[email protected]This veggie pot pie is a great comfort food. It's perfect for a cold winter night.
Devin Germand
[email protected]I love the combination of vegetables in this pot pie. It's a great way to get your daily dose of veggies.
Samuel Yeboah
[email protected]This was my first time making a veggie pot pie and it turned out great! I used a pre-made pie crust to save time.
Alice Ongera
[email protected]I'm not a huge fan of pot pie, but this recipe changed my mind. The veggie filling was delicious and the crust was perfect.
Lori Taylor
[email protected]I added some extra herbs and spices to the filling to give it a little more flavor. It turned out great!
Renata-Francesca Alger
[email protected]I love that this recipe uses frozen vegetables. It's a great way to use up leftover veggies and it makes the dish really easy to prepare.
Ugly Pete
[email protected]This is my go-to recipe for a quick and easy weeknight meal. The veggie pot pie is always a hit with my kids.
Deepak babu Kaushal
[email protected]I've made this veggie pot pie several times now and it's always a winner. The recipe is easy to follow and the results are always delicious.
Japan Keyz
[email protected]This veggie pot pie was a hit with my family! The filling was flavorful and the crust was flaky and golden brown. I especially loved the mix of vegetables, which included carrots, peas, corn, and broccoli.