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Vegetable Pie: Date Added: 9 Jan 2012
Listed in: Entrees
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Vegetable Pie Vegetable Pie

Comfort food for a cold Winter day. Simmer vegetables on the stove top, as pictured above, then cover with mashed potatoes and bake. Refrigerate or freeze leftovers for lunch at another time.
Serves 6
315 calories per serving

Topping Ingredients
3 large potatoes, peeled and cut into chunks
Salt and pepper
cup milk
1 tablespoon butter or olive oil
cup grated parmesan cheese
Filling Ingredients
1 tablespoon butter or olive oil
2 cups butter nut squash peeled and cut into 1-inch cubes
4 large carrots, halved lengthwise and cut into 1-inch cubes
pound Brussels sprouts fresh, stem trimmed or frozen and partially thawed
8 ounces frozen pearl onion
teaspoon oregano
3 cups vegetable or chicken stock
2 tbsp flour
1 tablespoon olive oil

Cooking Instructions

Make Topping:
In a large saucepan, cover the potatoes with water, add tsp salt, bring to a boil. Simmer for 15 minutes or until potatoes are tender.
Drain the potatoes, return to saucepan, add milk and butter. Mash with a potato masher until soft and butter is well blended. Add salt and pepper to taste. Set aside.

Make Filling:
Set the oven to 375 degrees. Spray a 2 quart baking dish with oil to prevent sticking.
In a large saucepan heat the oil add the squash, carrots, Brussels sprouts and onions . Cook stirring often until the vegetables are lightly browned.
Add the broth, cover and simmer for 15 minutes.
In a small bowl, mix the flour and olive oil together then stir into the vegetable mixture and cook for 2-3 minutes, stirring occasionally.
Pour the vegetables into the prepared dish. Top with spoonfuls of the prepared potatoes, spread evenly to cover the vegetables. Bake 30 minutes

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