Vegetable Pot Pie / Pies With Mashed Potato Crust
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
- 1⁄4 cup olive oil
- 1 lb potato, peeled and diced
- 2 large carrots, peeled and thinly sliced
- 4 ounces mushrooms, sliced
- 4 ounces green beans, cut into 1-inch pieces
- 2 large celery ribs, chopped
- 1⁄4 cup all-purpose flour
- 1 cup milk
- 1 (13 3/4ounce) can chicken broth or 1 (13 3/4ounce) can vegetable broth
- 1 teaspoon salt
- 1⁄2 teaspoon dried tarragon
- 1⁄4 teaspoon white pepper
- 2 cups mashed potatoes
- 2 tablespoons butter or 2 tablespoons margarine
- 1 large egg, beaten
- 2 tablespoons parsley, chopped
Directions
- 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.
- Mix the flour and milk in a measuring cup.
- Stir into the saucepan along with the chicken broth, salt, tarragon, and pepper.
- Bring to a boil over high heat.
- Reduce the heat to low; cover and simmer 15 minutes or until the vegetables are tender.
- Spoon the vegetable mixture into four 2 cup aluminum pie plates or other ovenproof casseroles or containers.
- Preheat the oven to 425°F.
- In a medium bowl, combine the mashed potatoes, butter, egg, and parsley.
- Top each container with some of the potato mixture, spreading it evenly to cover the surface.
- Bake 20-25 minutes or until the tops are golden.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off