main dishes

Winter Vegetable Pot Pie

Name: Winter Vegetable Pot Pie
Prep time: 20 min
Cook time: 1 h
Yield: 6
Cuisine: American,
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 tbsps olive oil; 1 pound sweet potatoes; 1 cup apple juice divided; 2 tbsps butter; 1/2 tsp McCormick Gourmet™ Organic Nutmeg, Ground divided; 1 1/2 cups Kitchen Basics® Unsalted Vegetable Stock; 2 tbsps cornstarch; 1 tsp McCormick Gourmet™ Organic Mustard, Ground; 1 tsp McCormick Gourmet™ Organic Thyme; 1/2 tsp McCormick Gourmet™ Organic Garlic Powder; 1/2 tsp McCormick Gourmet™ Sicilian Sea Salt

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

Ingredients
Instructions
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Ingredients 6 Servings

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 Kitchen Basics® 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 Gourmet™ Sicilian Sea Salt

KEY PRODUCTS

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