Vegetarian Stout Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Filling:1 tablespoons olive oil1 cups diced peeled baking potato (4 ounces) .5 cups diced carrot 1 cup diced peeled sweet potato 1 stalk chopped celery .25 cup frozen corn1 4oz can mushrooms, drained1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 garlic clove, mincedpinch of paprika1tablespoon all-purpose flour 9 oz stout.5 cups frozen petite green peas 1 1/2 tablespoons chopped fresh thyme.25 diced onionTopping:.75 cups all-purpose flour .75 teaspoons baking powder 1/3 teaspoon baking sodapinch salt .5 teaspoon freshly ground black pepper 2 tablespoons unsalted butter, cut into pieces 1 ounce grated fresh Parmesan cheese 3 tablespoons chopped fresh chives or parsley.5 cup milk
Heat olive oil in a pan or casserole that can be transferred to oven. Cook both kinds of potatoes about ten minutes, until browned. Add remaining vegetables and cook until browned. Add stout and all spices (leave out flour), cover, and simmer ten minutes.
Preheat oven to 350 degrees.
While filling is cooking, make biscuit topping. The easiest way is simply to toss it all in a food processor and pulse until it comes together. Otherwise, combine dry ingredients in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and chives. Add milk, stirring just until moist. Put the dough on a floured surface and knead lightly, adding more flour until you can form the dough into a circle (or square, depending on your baking dish) without it sticking to your hands.
Once the filling has cooked for ten minutes, slowly add a tablespoon of flour. Stir into mix and cook at least a minute. Transfer filling to oven-safe pan and top with biscuit dough. Poke a few holes in the dough for steam. Bake at 350 for about 25 minutes.
Serving Size: Makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user THARFOIR.
Preheat oven to 350 degrees.
While filling is cooking, make biscuit topping. The easiest way is simply to toss it all in a food processor and pulse until it comes together. Otherwise, combine dry ingredients in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and chives. Add milk, stirring just until moist. Put the dough on a floured surface and knead lightly, adding more flour until you can form the dough into a circle (or square, depending on your baking dish) without it sticking to your hands.
Once the filling has cooked for ten minutes, slowly add a tablespoon of flour. Stir into mix and cook at least a minute. Transfer filling to oven-safe pan and top with biscuit dough. Poke a few holes in the dough for steam. Bake at 350 for about 25 minutes.
Serving Size: Makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user THARFOIR.
Nutritional Info Amount Per Serving
- Calories: 360.4
- Total Fat: 12.7 g
- Cholesterol: 24.3 mg
- Sodium: 357.7 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 5.9 g
- Protein: 11.1 g
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