Vegetarian Pot Pie - NEEDS IMPROVEMENT

• porsi: 4 servings
• waktu aktif: 10 minutes
• total waktu: 1 hour

Bahan-bahan

4 tablespoons unsalted butter

10 ounces cremini baby bella mushrooms

3-4 potatoes, diced small

2 medium stalks celery (diced, about a slightly heaping 1/2 cup)

1 1/2 teaspoons garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/3 cup all-purpose flour (swap 1:1 gluten free flour to make GF)

2 cups unsweetened almond milk or milk of choice

1/3 cup heavy cream

1 (15-ounce) can reduced sodium white beans (rinsed and drained, or 1 ½ cups cooked white beans)

1 (12-ounce) bag mixed peas and carrots (or mixed frozen vegetables of choice, no need to thaw)

1/2 cup frozen pearl onions (no need to thaw)

1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)

A dash of rosemary

Dash of nutmeg

1 tablespoon balsamic vinegar

2-4prepared pie crustS

1 egg (lightly beaten with 1 tablespoon water to create an egg wash)

Petunjuk

Preheat

Place rack in the lower third of the oven. Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.

Cook

Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the butter. Once hot, add the mushrooms and potatoes and cook for 6 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the celery begins to soften, about 3 additional minutes.

Boil

Sprinkle the flour over the top of the vegetables and cook 2 minutes, until the white disappears (the vegetables will seem dry). Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes, stirring very often and scraping a spatula along the bottom of the pot to prevent sticking. Stir in the beans, peas and carrots, onions, thyme, rosemary, nutmeg, and vinegar. Taste test for additional spice quantities, then add more heavy cream or milk to achieve desired thickness. I recommend at least a 1/4 cup of each then allowing things to cook on low while stirring occassionally while you assemble the baking dish(es).

Brush

Options: use small 10-14oz ramikins to make individual pot pies. Or make in one large baking dish. All components are cooked, so bake time does not change.

Crust optons: Consider making a double crust (crust on the bottom, egg wash, fill, then crust on top). In 10 oz ramikinz double crust is slightly too much crust:filling ratio for out preference, but in a single large dish it is just right. If using a single crush, spray the bottom of your dish with olive oil or other nonstick coating.

Spoon the mixture into the prepared pie dish. If making individual ramikins, add precooked chicken, diced, to the appropriate ramikins at this stage for non-vegetarians.

Roll the pie dough into a circle large enough to cover your dish. Brush the whole crust of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 5 slits in the top.

Bake

Line a rimmed baking sheet with parchment and place the pie dish on top. Bake until the pie is hot and bubbly on the inside and the crust is deeply golden, about 20 to 25 minutes, rotating the pan 180 degrees F halfway through. Let rest a few minutes. Serve hot.

Catatan

Recipes updated, notes below no longer applicable but remain here for records:

Add 3-4 diced potatoes

Needs more of a cream sauce. Maybe a roux? Much too solid a center for a pot pie, might improve with finer dicing but really just needs to be more saucy. Also would greatly benefit from a bottom crust vs just a top

Nutrisi

• Ukuran Porsi: 1 (of 4)
• Kalori: 536 kcal
• Total Lemak: 23 g
• Lemak Jenuh: 9 g
• Kolesterol: 63 mg
• Total Karbohidrat: 67 g
• Serat Diet: 11 g
• Total Gula: 4 g
• Protein: 19 g