Thursday, April 7, 2011

Veggie Pot-Veggie Pot-Veggie Pot Pie!

G'day everyone!  When I was in Australia I learned how to make a few things really well from my friend's mom: Shepherd's Pie, Fish N' Chips, Shrimp on the Barbi, and Chicken Pot Pie.  She also taught me a great scone recipe and we would have tea everyday (around 4-ish).  It was heaps of fun cooking with them because they were hilariously funny.  I was thinking of them this morning and decided a veggie version of Katherine's chicken pot pie recipe is a good idea!

[Note:  I make individual servings into single-serving ramekins so we each have our own.]

Here's What Ya Need:
Vegetable Broth (2 cups) * Flour (1/3 Cup)
Carrots (1/2 Cup Diced) * Peas (1/2 Cup) * Cumin (2 tsp)
Potatoes (Diced) * Broccoli (chopped-because I always add something green!)

Flour (2 Cups) * Margarine (2/3 cup softened)
Salt (1/2 Tsp) * Water (5 Tbsp)

Here's How Ya Do It:
(oven 425 degrees)
1.  Bring broth to a boil in a deep pot.
2.  Add cumin and lower heat.
3.  On medium heat start adding flour slowly and stir until it thickens.
4.  Let the sauce rest on low heat.

1.  Mix flour and salt in bowl.
2.  Flake crumbles of margarine into mix.
3.  When it's crumbly roll into a ball.
4.  Cut the ball in half.
5.  Roll out half of the dough to fit the size of the pan or ramekins.
6.  Roll out the other half for the topping. (You can decorate shapes on the top!)

Fixin' It:
1.   Place dough in dish (fit it nicely but don't let it tear on the bottom!)
2.  Fill with vegetables.
3.  Pour thickened broth over vegetables.
4.  Cover with top layer of dough tightly.
5.  Place foil on top of crust.
6.  Place in oven for 30 minutes total.
     (remove foil 1/2 way through)
7.  It should be done when the top of the crust
     has turned brown (don't burn it!).
8.  Serve with a fresh green side salad!

The great thing about this recipe is that you can make a lot of them and freeze the one's you don't want to eat that night for another day!  It's also a great way to sneak in a bunch of vitamin-filled vegetables in your children's diets.  So, enjoy this Lent-friendly meal with your family tonight!

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