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.
20m
PREP TIME
1hr
COOK TIME
290
CALORIES
16
INGREDIENTS
Servings: 6
Ingredients
- 1 1/2 cups cubed carrots, 3/4-inch cubes
- 1 1/2 cups cubed butternut squash, 3/4-inch cubes
- 1 1/2 cups cubed onion, 3/4-inch cubes
- 1 1/2 cups cubed potatoes, 3/4-inch cubes
- 1/2 pound portobello mushrooms, cut in half, then into 1/2-inch strips
- 2 tablespoons olive oil
- 1 pound sweet potatoes
- 1 cup apple juice, divided
- 2 tablespoons butter
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Nutmeg, divided
- 1 1/2 cups unsalted vegetable stock
- 2 tablespoons cornstarch
- 1 teaspoon McCormick Gourmet™ Organic Ground Mustard
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick® Sea Salt Grinder
INSTRUCTIONS
- 1 Preheat oven to 425°F. Toss cubed 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
- 2 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
- 3 Mix vegetable stock, remaining 3/4 cup apple juice, cornstarch, mustard, thyme, garlic powder, sea salt 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
- 4 Bake 20 minutes or until sweet potato topping start to brown
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