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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 239.6
  • Total Fat: 11.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 427.3 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.1 g

View full nutritional breakdown of Fireside Veggie Pie calories by ingredient
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Fireside Veggie Pie

Submitted by: JO_JO_BA

Introduction

Curious about the lack of potatoes in this dish? In Europe, Asia and Africa, chestnuts are often used as an everyday potato substitute, and I took that as a cue when I was writing this recipe. You will need shelled, boiled chestnuts for this recipe. Slice either a horizontal slash or a large X along the flat side before boiling. Cover with cold water, bring to a boil, and simmer for three minutes. Peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel them! Curious about the lack of potatoes in this dish? In Europe, Asia and Africa, chestnuts are often used as an everyday potato substitute, and I took that as a cue when I was writing this recipe. You will need shelled, boiled chestnuts for this recipe. Slice either a horizontal slash or a large X along the flat side before boiling. Cover with cold water, bring to a boil, and simmer for three minutes. Peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel them!
Number of Servings: 8

Ingredients

    2 unbaked 9" pie shells (I make my own with whole-wheat and buckwheat flour, yummy!)
    1/2 tbsp olive oil
    1 onion, peeled and diced
    2 carrots, peeled and diced
    1/2 lb butternut or acorn squash, peeled and diced
    1/2 lb chestnuts, shelled and halved
    1/2 cup mushrooms, chopped
    2/3 cup canned diced tomatoes, drained
    ½ tsp dried thyme
    ½ tsp dried oregano
    1/4 tsp dried sage
    2 tbsp fresh parsley, finely chopped
    2 tbsp tomato paste
    1 tbsp reduced-sodium soy sauce
    salt and freshly ground black pepper

Directions

Preheat the oven to 400F.
Heat oil in a large saucepan and gently fry the onion.
Add vegetables and herbs to the pan and stir.
Cover the pan and cook over low heat until the carrots are just soft.
Add the tomato paste, soy sauce and season to taste.
Let the mixture cool.
Fill the bottom pie crust with the mixture, packing it down fairly firmly.
Seal the top crust over the filling and prick 3-4 times with a fork.
Bake 15 minutes. Reduce heat to 350F
Bake 35 minutes and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user JO_JO_BA.






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