Veggie Pot Pie
From the kitchen of Jan Daum
Vegetables & Sides - makes 8 servings
Prep time: 30 mins
Cook time: 40 mins
Rest time: none
19 ingredients
- 1/2 cup Lentils
- 2 cloves Garlic
- 1 Onion
- 1/4 teaspoon Pepper
- 1/4 cup Olive oil
- 1/2 cup Butter
- 4 (small) Hot peppers
- 1/2 cup Celery
- 2 (large) Carrots
- 1 and 1/4 cup Red potatoes (small)
- 1 tablespoon Thyme
- 1/3 cup Parsley
- 1 and 1/4 cup Flour
- 2 cups Milk
- 1/4 cup Parmesan cheese
- 1 and 1/2 cup Cheddar cheese (shredded)
- 1/2 teaspoon Salt
- 1/3 cup Crisco
- 1/2 pound Mushroom
11 steps
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Preheat oven to 375 F.
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Let sit lentils in 1 and 1/2 cup very hot water while preparing the following.
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Mince garlic, slice onion, celery and mushrooms, and finely slice hot peppers (seeds and all).
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Saute the onion, garlic, celery, peppers and mushrooms in 1/4 cup olive oil and 1/4 cup butter, along with ground pepper.
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Slice the carrots, and cube the potatoes.
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Add lentils, water, carrots and potatoes to saute, simmer for 15 minutes or so.
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Toss thyme and parsley on top of sauteed vegetables, don't stir in (so as not to overcook).
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In a sauce pan, mix 1/4 cup flour, 1/4 cup butter, milk, Parmesan and cheddar. Heat on medium to make cheese sauce.
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Pour both saute & cheese sauce into baking dish, stir together
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Make a crust from the remaining flour (1 cup), salt (1/2 tsp), crisco, and 2 tablespoons cold water.
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Place the pie crust on top of the baking dish, and bake at 375 F for about 40 minutes, until crust browns and contents bubble.
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