Veggie
Potpie
4 medium potatoes, diced
1 tablespoon plus 1 teaspoon light olive oil
1 small onion, quartered and sliced
1 medium carrot, thinly sliced
1 cup finely chopped broccoli
2 tablespoons flour
1/2 cup milk
2 tablespoons minced fresh parsley, optional
Salt and freshly ground pepper to taste
9-inch prepared pie crust
1/2 cup bread crumbs
.
Preheat the oven to 350 degrees. Cook or
microwave the potatoes in their skins until done. When potatoes
are cool enough to handle, peel them. Dice two potatoes and mash
the other two. Set aside until needed.
Heat 1 tablespoon of the oil in a large
skillet. Add the onion and carrot and sauté over medium heat
until both are golden. Add the broccoli along with water. Cover
and cook until the broccoli is tender, about 4 minutes.
Sprinkle the flour into the skillet and
pour in the milk, stirring constantly. Cook until the liquid thickens
a bit, then stir in the potatoes. Heat mixture throughout.
Stir in the parsley and season with salt
and pepper. Pour the mixture into the crust.
Place the bread crumbs in a small mixing
bowl. Drizzle in the remaining teaspoon of oil and stir until the
crumbs are evenly moistened. Sprinkle the crumbs evenly over the
pie.
Bake for 35 to 40 minutes or until the crust
is golden brown.
Let stand for 10 minutes, then serve potpie
in wedges.
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