Vegetarian Pot Pie

When it comes to traditional gender roles, I'm a huge fan of the ones which involve Chris shoveling snow while I make pot pies :)  Especially because if those roles were reversed, he would certainly add chicken to the meal.

These vegetarians pot pies are delicious and satisfying, especially on a snowy night like tonight.  Winter storm Nemo left 6 inches of snow here in Wisconsin and I hope people in the Northeast stay safe this weekend.

The filling for these cornbread topped pot pies includes sweet potatoes, peas, carrots, onion and garbanzo beans.

I love cornbread and it's my favorite part of these pot pies.  I much prefer it to the traditional pastry crust that accompanies most pot pies.

Vegetarian Pot Pie

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients (serves 5)

Filling

• 1 pound of sweet potatoes (2 cups chopped, 1/2" pieces)
• 1/2 cup chopped carrots
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1/4 cup all purpose flour
• 2 cups vegetable broth
• 15 oz can garbanzo beans, rinsed and drained
• 1/2 cup frozen peas
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper

Crust

• 3/4 cup cornmeal
• 3/4 cup all purpose flour
• 1 tablespoon baking powder
• 1 1/2 tablespoon sugar
• 1/2 teaspoon salt
• 1 egg yolk
• 3/4 cup milk
• 2 tablespoons olive oil

Instructions

• In a large saucepan, add sweet potatoes and carrots, then cover with cold water by at least an inch. Bring water to a boil, then cook for 6 minutes.
• Meanwhile, in a large saute pan, heat oil over medium heat. Add onions, cook for 5 minutes. Sprinkle in 1/4 cup flour, then pour in the vegetable broth, and stir well. Cook until thickened and bubbly, about 3 minutes.
• Heat oven to 400 degrees and coat five ramekins (or other ovenproof small dishes such as Pyrex) with nonstick cooking spray
• Add the cooked potatoes and carrots, beans, peas and salt & pepper. Cook until the mixture is heated through, about 2 to 3 minutes. Divide vegetable mixture evenly among five ramekins.
• In a medium bowl combine cornmeal, 3/4 cup flour, baking powder, sugar, and salt. In a small bowl, slightly beat the egg yolk, then mix in the milk and oil. Add to the dry ingredients and mix until uniform but a bit lumpy. Spoon the batter evenly over the filling.
• Bake until the top of each pot pie is golden brown, about 12 minutes.

Recipe Source: Eats Well With Others

Powered by Recipage