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    You are in: Home / Recipes / Vegetable Pot Pie / Pies With Mashed Potato Crust Recipe
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    Vegetable Pot Pie / Pies With Mashed Potato Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Tish's Note:

    I got this recipe out of "The Perfect Potato" and it is a great make ahead and frozen for a main dish or side dish

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    Units: US | Metric


    1. 1
      In a 3 qt saucepan over medium heat, heat the olive oil, and in it cook the potatoes, carrots, mushrooms, green beans, and celery until tender, stirring occasionally.
    2. 2
      Mix the flour and milk in a measuring cup.
    3. 3
      Stir into the saucepan along with the chicken broth, salt, tarragon, and pepper.
    4. 4
      Bring to a boil over high heat.
    5. 5
      Reduce the heat to low; cover and simmer 15 minutes or until the vegetables are tender.
    6. 6
      Spoon the vegetable mixture into four 2 cup aluminum pie plates or other ovenproof casseroles or containers.
    7. 7
      Preheat the oven to 425°F.
    8. 8
      In a medium bowl, combine the mashed potatoes, butter, egg, and parsley.
    9. 9
      Top each container with some of the potato mixture, spreading it evenly to cover the surface.
    10. 10
      Bake 20-25 minutes or until the tops are golden.

    Ratings & Reviews:

    • on July 14, 2005

      I am not going to rate this recipe because I alterted it too much to comment on the actual flavor of the recipe as it was written. However the instructions were vague. "until tender" is mentioned in step one and two for the same vegetables. Is the egg in the crust beaten before it is added? What temperature should the mash potatoes be? I like the recipe but the instructions need work.

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    • on September 13, 2008


      Very easy, comforting dish. I added in some peas and broccoli, used a nice home made roasted garlic vegetable broth, and used fresh tarragon, parsley and a bit of basil. I pretty much followed the directions as written although it did take longer than 15 minutes for my vegetabes to be the way we like them, and I did try the suggestion of adding them in at different times. These froze very well, thanks, Tish!

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    • on July 17, 2007


      I also altered it somewhat, but will rate in anyhow. I added 2 finely chopped garlic cloves, and uncooked corn cut from the cob. I also used 2 cups of vegetable bullion, rather than a can of broth. This, I think, was a bit extra liquid, but with the extra vegetables, I think it balanced out. I also used black pepper instead of white pepper and lots and lots of dill instead of terragon, which I decided I didn't care for the smell of. I also added half a package of firm tofu, cubed. I started cooking the carrots and potatoes first in the olive oil, since they tend to take longer. Once these were 'half cooked' I added all of the other vegetables. The tofu was added just after the broth/milk/spices, once the rest of the vegetables were cooked, but not super well done (they're going into the oven too) I ended up using 5 aluminum 4 inch pie plates and had just enough mashed potatoes to cover. I didn't plan ahead, though, because I filled the tins too much and the gravy boiled over everywhere. I saved two when the tops were half cooked and put them in the freezer to eat another day. The others I ate, with them actually tasting better the second day, although I haven't found a way to reheat them quickly and easily. I liked that this is a good alternative to pastry shells; kind of like mini servings of stew but it's unfortunate that the fat levels are fairly high. Good recipe, though. I will try it again sometime.

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    Nutritional Facts for Vegetable Pot Pie / Pies With Mashed Potato Crust

    Serving Size: 1 (553 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 483.6
    Calories from Fat 219
    Total Fat 24.3 g
    Saturated Fat 7.8 g
    Cholesterol 72.4 mg
    Sodium 1379.6 mg
    Total Carbohydrate 55.2 g
    Dietary Fiber 6.9 g
    Sugars 6.6 g
    Protein 12.9 g

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