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.
20m
PREP TIME
1hr
COOK TIME
290
CALORIES
16
INGREDIENTS

Servings: 6

Ingredients

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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