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
- 1/2 pound Mushroom
- 1/3 cup Crisco
- 1/2 teaspoon Salt
- 1 and 1/2 cup Cheddar cheese (shredded)
- 1/4 cup Parmesan cheese
- 2 cups Milk
- 1 and 1/4 cup Flour
- 1/3 cup Parsley
- 1 tablespoon Thyme
- 1 and 1/4 cup Red potatoes (small)
- 2 (large) Carrots
- 1/2 cup Celery
- 4 (small) Hot peppers
- 1/2 cup Butter
- 1/4 cup Olive oil
- 1/4 teaspoon Pepper
- 1 Onion
- 2 cloves Garlic
- 1/2 cup Lentils
Preheat oven to 375 F.
Let sit lentils in 1 and 1/2 cup very hot water while preparing the following.
Mince garlic, slice onion, celery and mushrooms, and finely slice hot peppers (seeds and all).
Saute the onion, garlic, celery, peppers and mushrooms in 1/4 cup olive oil and 1/4 cup butter, along with ground pepper.
Slice the carrots, and cube the potatoes.
Add lentils, water, carrots and potatoes to saute, simmer for 15 minutes or so.
Toss thyme and parsley on top of sauteed vegetables, don't stir in (so as not to overcook).
In a sauce pan, mix 1/4 cup flour, 1/4 cup butter, milk, Parmesan and cheddar. Heat on medium to make cheese sauce.
Pour both saute & cheese sauce into baking dish, stir together
Make a crust from the remaining flour (1 cup), salt (1/2 tsp), crisco, and 2 tablespoons cold water.
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.