Vegetable Pot Pie / Pies With Mashed Potato Crust
"I got this recipe out of "The Perfect Potato" and it is a great make ahead and frozen for a main dish or side dish"
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 1 lb potato, peeled and diced
- 2 large carrots, peeled and thinly sliced
- 4 ounces mushrooms, sliced
- 4 ounces green beans, cut into 1-inch pieces
- 2 large celery ribs, chopped
- 1⁄4 cup all-purpose flour
- 1 cup milk
- 1 (13 3/4 ounce) can chicken broth or (13 3/4 ounce) can vegetable broth
- 1 teaspoon salt
- 1⁄2 teaspoon dried tarragon
- 1⁄4 teaspoon white pepper
- 2 cups mashed potatoes
- 2 tablespoons butter or 2 tablespoons margarine
- 1 large egg, beaten
- 2 tablespoons parsley, chopped
directions
- In a 3 qt saucepan over medium heat, heat the olive oil, and in it cook the potatoes, carrots, mushrooms, green beans, and celery until tender, stirring occasionally.
- Mix the flour and milk in a measuring cup.
- Stir into the saucepan along with the chicken broth, salt, tarragon, and pepper.
- Bring to a boil over high heat.
- Reduce the heat to low; cover and simmer 15 minutes or until the vegetables are tender.
- Spoon the vegetable mixture into four 2 cup aluminum pie plates or other ovenproof casseroles or containers.
- Preheat the oven to 425°F.
- In a medium bowl, combine the mashed potatoes, butter, egg, and parsley.
- Top each container with some of the potato mixture, spreading it evenly to cover the surface.
- Bake 20-25 minutes or until the tops are golden.
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Reviews
-
I am not going to rate this recipe because I alterted it too much to comment on the actual flavor of the recipe as it was written. However the instructions were vague. "until tender" is mentioned in step one and two for the same vegetables. Is the egg in the crust beaten before it is added? What temperature should the mash potatoes be? I like the recipe but the instructions need work. -
Very easy, comforting dish. I added in some peas and broccoli, used a nice home made roasted garlic vegetable broth, and used fresh tarragon, parsley and a bit of basil. I pretty much followed the directions as written although it did take longer than 15 minutes for my vegetabes to be the way we like them, and I did try the suggestion of adding them in at different times. These froze very well, thanks, Tish! -
I also altered it somewhat, but will rate in anyhow. I added 2 finely chopped garlic cloves, and uncooked corn cut from the cob. I also used 2 cups of vegetable bullion, rather than a can of broth. This, I think, was a bit extra liquid, but with the extra vegetables, I think it balanced out. I also used black pepper instead of white pepper and lots and lots of dill instead of terragon, which I decided I didn't care for the smell of. I also added half a package of firm tofu, cubed. I started cooking the carrots and potatoes first in the olive oil, since they tend to take longer. Once these were 'half cooked' I added all of the other vegetables. The tofu was added just after the broth/milk/spices, once the rest of the vegetables were cooked, but not super well done (they're going into the oven too) I ended up using 5 aluminum 4 inch pie plates and had just enough mashed potatoes to cover. I didn't plan ahead, though, because I filled the tins too much and the gravy boiled over everywhere. I saved two when the tops were half cooked and put them in the freezer to eat another day. The others I ate, with them actually tasting better the second day, although I haven't found a way to reheat them quickly and easily. I liked that this is a good alternative to pastry shells; kind of like mini servings of stew but it's unfortunate that the fat levels are fairly high. Good recipe, though. I will try it again sometime.
Tweaks
-
I also altered it somewhat, but will rate in anyhow. I added 2 finely chopped garlic cloves, and uncooked corn cut from the cob. I also used 2 cups of vegetable bullion, rather than a can of broth. This, I think, was a bit extra liquid, but with the extra vegetables, I think it balanced out. I also used black pepper instead of white pepper and lots and lots of dill instead of terragon, which I decided I didn't care for the smell of. I also added half a package of firm tofu, cubed. I started cooking the carrots and potatoes first in the olive oil, since they tend to take longer. Once these were 'half cooked' I added all of the other vegetables. The tofu was added just after the broth/milk/spices, once the rest of the vegetables were cooked, but not super well done (they're going into the oven too) I ended up using 5 aluminum 4 inch pie plates and had just enough mashed potatoes to cover. I didn't plan ahead, though, because I filled the tins too much and the gravy boiled over everywhere. I saved two when the tops were half cooked and put them in the freezer to eat another day. The others I ate, with them actually tasting better the second day, although I haven't found a way to reheat them quickly and easily. I liked that this is a good alternative to pastry shells; kind of like mini servings of stew but it's unfortunate that the fat levels are fairly high. Good recipe, though. I will try it again sometime.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
