Farmers' Pot Pie Recipe

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Farmers' Pot Pie Recipe

 



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Farmers' Pot Pie

 

Ingredients

1 lb potatoes, cut into chunks
8 carrots, cut into 1/4 thick rounds
2 cup peas
1 cup turnips, peeled and chopped
1 cup parsnips, chopped
2 cup corn
2 cup button mushrooms, quartered
2 large onions, chopped
1 tbsp pepper
1 tsp salt
1 tbsp garlic powder
4 cup vegetable stock
1/2 cup whole wheat flour
1/2 package commercially prepared pizza dough



 

Preparation

Preheat oven to 450 deg.

Combine all ingredients, except flour and dough, in a large roasting
pan or casserole dish.

Sprinkle flour over vegetable mixture cover and place in oven. After
30 minutes, reduce temperature to 275 deg.

Stir and replace cover. Cook for one hour, mixing occasionally.

Remove cover and cook for 30 minutes.

Remove stew from oven and set aside while rolling dough.

Roll out dough 1/4" thick. Arrange dough on top of stew, trimming off
excess and cutting steam vents.

Raise oven temperature to 350 deg. Bake stew until dough sounds
hollow when tapped and is golden brown, about 30 minutes. Serve
immediately.

Note: The stew can be made ahead and refrigerated for up to 3 days or
frozen for up to one week. When ready to use, top the refrigerated or
thawed stew with dough and bake as directed.

Per serving: 290 cal; 10 g prot; 369 mg sod; 57 g carb; 4 g fat; 0mg
chol; 75 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

 

 

Servings: 8

 

 

 

 


 

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