Individual Vegetable and Potato Pies
Need a lacto ovo vegetarian side dish? Individual Vegetable and Potato Pies could be a spectacular recipe to try. One serving contains 462 calories, 12g of protein, and 29g of fat. For $1.91 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Veggie and the Beast Feast has 24 fans. From preparation to the plate, this recipe takes approximately 50 minutes. Head to the store and pick up black pepper, bbq sauce, dried rosemary, and a few other things to make it today. Overall, this recipe earns a great spoonacular score of 88%. If you like this recipe, take a look at these similar recipes: Individual Chicken and Vegetable Pot Pies, Individual Apple Pies, and Individual Shepherd's Pies.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
¼ teaspoon black pepper
1 cup mushroom broth
2 tablespoons butter
4 tablespoons butter
3 carrots, chopped
8 ounces crimini mushrooms, sliced
½ tablespoon dried rosemary
½ tablespoon dried thyme
½ cup crumbled feta
2 tablespoons all-purpose flour
2 cloves garlic, minced
2 cloves minced garlic
1 teaspoon vegan worchestire sauce
½ teaspoon kosher salt
1 leek, sliced
½ cup lowfat milk (I used 2%)
¼ cup milk
2 tablespoons olive oil
½ cup peas (I used frozen)
3 potatoes
Salt and pepper to taste
Equipment:
frying pan
oven
potato ricer
ramekin
bowl
Cooking instruction summary:
Preheat oven to 400.In a large skillet, melt the butter with the olive oil. Add the garlic and cook for 30 seconds, then add the leeks. Cook over medium heat until the leeks are soft, about 3 minutes. Pour in the mushrooms, carrots, salt and spices, then cook until the carrots are soft and the mushrooms have shrunk, about 5-6 minutes.Sprinkle the vegetables with flour, and stir to coat. Pour in the broth, milk, salt, pepper, and spices. Stir until the mixture is smooth, without any clumps of flour. Simmer for five minutes until the mixture begins to thicken.Divide the vegetable mixture between four ramekins. I used 16-ounce cast-iron bowls, and filled mine up about of the way with the vegetables.Cook for 20-25 minutes, until the filling thickens and the mixture boils.While its cooking, get the potatoes ready. Again, you can use whatever mashed potato recipe you like, but this is what we did: Peel and boil potatoes until soft, then press through a potato ricer. Whip the potatoes with the butter, milk, salt and pepper, and cheeses. Taste and adjust seasonings to your liking.Scoop the potatoes on top of the baked filling, swirling attractively if desired, then broil in the oven for another 3-5 minutes, until the tops are golden brown.
Step by step:
1. Preheat oven to 400.In a large skillet, melt the butter with the olive oil.
2. Add the garlic and cook for 30 seconds, then add the leeks. Cook over medium heat until the leeks are soft, about 3 minutes.
3. Pour in the mushrooms, carrots, salt and spices, then cook until the carrots are soft and the mushrooms have shrunk, about 5-6 minutes.Sprinkle the vegetables with flour, and stir to coat.
4. Pour in the broth, milk, salt, pepper, and spices. Stir until the mixture is smooth, without any clumps of flour. Simmer for five minutes until the mixture begins to thicken.Divide the vegetable mixture between four ramekins. I used 16-ounce cast-iron bowls, and filled mine up about of the way with the vegetables.Cook for 20-25 minutes, until the filling thickens and the mixture boils.While its cooking, get the potatoes ready. Again, you can use whatever mashed potato recipe you like, but this is what we did: Peel and boil potatoes until soft, then press through a potato ricer. Whip the potatoes with the butter, milk, salt and pepper, and cheeses. Taste and adjust seasonings to your liking.Scoop the potatoes on top of the baked filling, swirling attractively if desired, then broil in the oven for another 3-5 minutes, until the tops are golden brown.
Nutrition Information:
covered percent of daily need
