February 07, 2013

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 7)
    Filling
    • 1 pound of sweet potatoes, peeled (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
    • 1/4 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 tablespoons sugar
    • 1/2 teaspoon salt
    • 1 egg yolk
    • 3/4 cup milk
    • 2 tablespoons olive oil
    Instructions
    • Heat oven to 400 degrees
    • 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. Drain and set aside.
    • 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.
    • Add the cooked potatoes and carrots, beans, peas and salt & pepper. Cook until the mixture is heated through, about 2 to 3 minutes, then divide evenly among seven 8-ounce ramekins (or other small ovenproof dishes such as Pyrex).
    • 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

    1 comment:

    1. I like. Especially since I have cornmeal I have no idea what to do with.

      ReplyDelete