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Winter Vegetable Pot Pie

Who says you need meat to make a delicious pot pie? Robust, seasonal flavors, including "meaty" portobello mushrooms, thyme and butternut squash are topped with mashed sweet potatoes for one great-tasting vegetarian meal.

Ingredients
Serves:
Directions
20 mins Prep time 1 hrs Cook time
20 mins Prep time
1 hrs Cook time
  • Preheat oven to 425°F. Toss chopped vegetables and mushrooms with oil in large bowl. Spread in single layer on large baking sheet. Roast 25 minutes or until vegetables are golden in color.

  • Pierce sweet potatoes with fork. Microwave 5 to 10 minutes on HIGH or until tender, turning potatoes over halfway through cooking. Cool 5 minutes; remove skin. Mash with 1/4 cup of the apple juice, butter and 1/4 teaspoon of the nutmeg until smooth. Season with salt and pepper to taste. Keep warm.

  • Mix vegetable stock, remaining 3/4 cup apple juice, cornstarch, garlic salt, mustard, thyme and remaining 1/4 teaspoon nutmeg in large skillet with wire whisk until well blended. Bring to boil on medium heat. Reduce heat to low; simmer 2 minutes. Add roasted vegetables; stir gently. Pour into 2-quart casserole. Top with mashed sweet potatoes.

  • Bake 20 minutes or until sweet potato topping start to brown.

Cooking tip

To prepare with canned sweet potatoes: Microwave 2 cups of drained canned sweet potatoes and butter on HIGH 1 to 2 minutes or until butter is melted and potatoes are warm. Mash with 1/4 cup apple juice and 1/4 teaspoon of the nutmeg until smooth. Season with salt and pepper to taste. Keep warm. Continue with Step 3.

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Nutrition information

(Amount per serving)

  • Calories: 290Cholesterol: 11mg
  • Sodium: 787mgProtein: 5g
  • Total Fat: 10gFiber: 8g
  • Carbohydrate: 45g

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