Farmers' pot pie

Yield: 8 servings

Measure Ingredient
1 pounds Potatoes; cut into chunks
8 \N Carrots; cut into 1/4\" thick rounds
2 cups Peas
1 cup Turnips; peeled and chopped
1 cup Parsnips; chopped
2 cups Corn
2 cups Button mushrooms; quartered
2 larges Onions; chopped
1 tablespoon Pepper
1 teaspoon Salt
1 tablespoon Garlic powder
4 cups Vegetable stock
½ cup Whole wheat flour
½ pack Commercially prepared pizza dough

Preheat oven to 450 deg.

Combine all ingredients, except flour and dough, in a large roasting pan or casserole dish.

Sprinkle flour over vegetable mixture cover and place in oven. After 30 minutes, reduce temperature to 275 deg.

Stir and replace cover. Cook for one hour, mixing occasionally.

Remove cover and cook for 30 minutes.

Remove stew from oven and set aside while rolling dough.

Roll out dough ¼" thick. Arrange dough on top of stew, trimming off excess and cutting steam vents. Raise oven temperature to 350 deg. Bake stew until dough sounds hollow when tapped and is golden brown, about 30 minutes. Serve immediately.

Note: The stew can be made ahead and refrigerated for up to 3 days or frozen for up to one week. When ready to use, top the refrigerated or thawed stew with dough and bake as directed.

Per serving: 290 cal; 10 g prot; 369 mg sod; 57 g carb; 4 g fat; 0mg chol; 75 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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