Skinny Farmer's Pot Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 285.3
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 640.2 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 5.5 g
- Protein: 7.3 g
View full nutritional breakdown of Skinny Farmer's Pot Pie calories by ingredient
Introduction
I call it Farmer's Pot Pie because you should use whatever beans and vegetables you have available according to what is in season and available to you. Skinny because the crust is only on top. I call it Farmer's Pot Pie because you should use whatever beans and vegetables you have available according to what is in season and available to you. Skinny because the crust is only on top.Number of Servings: 6
Ingredients
-
1/2 cup of chopped onion
1/2 cup of sliced celery
1/2 cup of red bell peppers
2 cloves of garlic
1/2 teaspoon of dried sage leaves
1/2 teaspoon of dried thyme leaves
2 pinches of ground nutmeg
2 cups of Vegetable stock
1 medium sweet potato cubed
1 medium russet potato cubed
1 cup of cubed butternut squash
1/2 cup of chopped mushrooms
1 cup of beans
3 tbsp of flour
1/3 cup of cold water
salt N pepper
Pot Pie Pastry
1 cup of flour
1/4 tsp of baking powder
1/4 tsp of salt
4 tbsp of cold margarine
4-5 tbsp of ice water
Directions
Pastry:
Combine flour, baking powder and salt in a small bowl: cut in margarine with pastry blender until mixture resembles coarse crumbs. Mix in water, 1 tbsp at a time, to form dough. Refrigerate, covered, until ready to use.
Filling instructions:
Saute onion, celery, bell pepper and garlic until tender. Add stock and remaining vegetables: heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 mins.
2. Heat vegetable mixture to boiling. Mix flour and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. season to taste with salt and pepper. Pour mixture into 1.5 quart casserole dish or souffle dish.
3. Roll pastry on floured surface into circle 1 to 1 1/2 inches larger than the top of the souffle dish and place on top of dish. Fold edge of pastry under and flute or press with tines of fork.
4. Bake pie at 425 degrees until pastry is browned, about 20 mins. Cool for at least 5 mins. before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user STRIVE4BALANCE.
Combine flour, baking powder and salt in a small bowl: cut in margarine with pastry blender until mixture resembles coarse crumbs. Mix in water, 1 tbsp at a time, to form dough. Refrigerate, covered, until ready to use.
Filling instructions:
Saute onion, celery, bell pepper and garlic until tender. Add stock and remaining vegetables: heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 mins.
2. Heat vegetable mixture to boiling. Mix flour and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. season to taste with salt and pepper. Pour mixture into 1.5 quart casserole dish or souffle dish.
3. Roll pastry on floured surface into circle 1 to 1 1/2 inches larger than the top of the souffle dish and place on top of dish. Fold edge of pastry under and flute or press with tines of fork.
4. Bake pie at 425 degrees until pastry is browned, about 20 mins. Cool for at least 5 mins. before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user STRIVE4BALANCE.
Member Ratings For This Recipe
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UUCEEJAY
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MINDFULFILLNESS
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