It was a meatless Monday! Little does Zach know that this might become a tradition! A vegetarian friend of mine recently told me about a vegetarian cookbook, College Vegetarian Cooking. All of the recipes are super easy and have a very short ingredient list! Over half of the recipes from the cookbook are now on my “dying to make” list! And hence the need to devote a day of the week to vegetarian meals!
Loved the crispy buttery shell!
A very hearty meal! With all the potatoes and veggies Zach didn’t even miss the meat!
Vegetable Pot Pie
1 small onion
8 ounces sliced mushrooms
2 cups water
1 vegetable bouillon cube
1 cup frozen peas
1/4 cup flour
1/2 teaspoon poultry seasoning
1/2 cup milk
salt and pepper
1 sheet frozen puff pastry, thawed
Preheat the oven to 400 degrees.
Peel the potatoes and cut into 1/2 inch cubes. Peel the carrots and cut into 1/4 inch cubes. Peel the onion and cut into 1/2 inch pieces. Cut the ends off the mushroom stems, discard, and cut the mushrooms in half. Place the water, bouillon cube, potatoes, carrots, onion, and mushrooms in a saucepan and bring to a boil. Cover and simmer over medium-low heat for 10-12 minutes, or until the potatoes are tender. Add the peas to the pan.
In a separate bowl, combine the flour, milk, and poultry seasoning and stir until smooth. Slowly add the milk mixture to the pan, stirring constantly. Season with salt and pepper. Cook over medium heat for 5 minutes or until the sauce thickens.
Pour the mixture into a 1 quart casserole dish and top with the sheet of puff pastry. Press the pastry down firmly around the outside edge of the dish and cut four small slits in the top. Bake for 30 to 35 minutes, or until the puff pastry is golden brown.