CREAMY VEGETABLE POT PIE
RECIPE TYPE
Vegetarian, Holiday
SERVES
6 to 8
Prep Time: 20 min
Cook Time: 25 min
Bake Time: 40 min
Ingredients
2 tbsp Longo’s Essentials 100% Pure Canola Oil
1 each onion and celery rib, chopped
1/2lb yellow flesh potato, peeled and cut into 1/2-inch cubes (1 large)
1/2lb sweet potato, peeled and cut into 1/2-inch cubes (1 medium)
1 tsp salt
1/2 tsp Longo’s Essentials Dried Thyme Leaves
Pepper to taste
1 1/2 cups Longo’s Essentials Low Sodium Vegetable Broth
1/2 cup white wine or Longo’s Essentials Low Sodium Vegetable Broth
1 cup unsweetened original cashew, soy or oat beverage
3 tbsp cornstarch
2 tbsp Longo’s Dijon Mustard
2 cloves garlic, grated
1 1/2 cups Longo’s Essentials Frozen Peas and Carrots
1 all vegetable shortening 9-inch pie crust (thawed, if frozen)
Directions
DIRECTIONS
Heat oil in 10-inch cast iron skillet over medium heat. Add onion and celery; sauté for 5 minutes or until translucent. Add potato, sweet potato, salt, thyme and pepper. Cook, stirring often, for 5 minutes or until lightly browned.
Add vegetable broth and wine; bring to a gentle boil. Cook, stirring occasionally, for 12 minutes or until potatoes are fork tender and liquid is reduced slightly.
Whisk cashew beverage with cornstarch, mustard and garlic; stir into skillet and cook, stirring, until thickened. Stir in frozen vegetables and remove from the heat. (Make-ahead: Transfer vegetable mixture to a pie plate and refrigerate for up to 2 days. Top with pie crust just before baking; place pie in cold oven then bake at 375°F as instructed, adding 10 to 15 extra minutes to the total bake time.)
Cut a small circle out of the centre of the pie crust as a vent hole and carefully place crust over filling.
Bake in preheated 375°F oven for 40 to 45 minutes or until crust is evenly golden.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 36g | Fibre 4g |
Fat 16g | Sugar 4g |
Carbs 36g | Sodium 810mg |
