Perfect for a hearty after gym meal, especially when you need to use up a random combination of vegetables before your next CSA box: Vegetable Pot Pie. You really can use nearly any combination of vegetables. This is a great recipe for using up small amounts of things. This just shows what I had on hand. The result was excellent. Vegetable Pot Pie
Serves 4 (generously)
2 potatoes
1 carrot
3 cloves garlic
2 leaves kale
6 stalks celery (i had a lot)
1 bay leaf
4 mushrooms
1 can cream of celery soup (or other cream soup, or soy milk bechamel)
20 sheets of Phyllo dough
Preheat the oven to 375. Chop your veggies, starting with roots, and put them in a pot with a half inch of water for steaming.
As the veggies are steaming, line a greased oven proof square with Phyllo dough and heat up the cream of celery soup, add a bit of water if it seems to thick, but not enough to make actual soup. After water has mostly evaporated from vegetables, add them to the pan and sprinkle a bit of salt and pepper on top. Then pour cream sauce over it.
Stir the cream sauce in, then top with more phyllo dough. Spray the top with olive oil so the crust can brown. Put in the oven for 30 minutes, let stand ten minutes before serving. Enjoy!
looks delicious! i will have to try this.
ReplyDeletei made your green curry recipe this weekend, btw, and turned out pretty good, but had to use WAY more curry paste to get any spice b/c i couldn't find mae ploy and had to use thai kitchen brand instead, which was weak on spice. i also added tofu, potato, and bamboo shoots. sean thought there was too much tofu, but it was okay. i will improve over time i'm sure!
thanks for the inspirations!
That sounds like a good combination of vegetables! Did you use canned bamboo shoots? i love them in real thai curries. Good to know that about the Thai Kitchen brand. I think i got the mae ploy at Uwajimaya when I was buying tofu.
ReplyDeleteyep, canned bamboo shoots. they worked pretty well. the potatoes were esp good. sean's idea. :)
ReplyDelete