I love me some comfort food, and one of my favourites is pot pie! I am terrible at making crust, so I like this recipe, which uses phyllo dough. Now, the phyllo dough has some "no-no" ingredients, but the crust just wasn't going to happen for me. If you wanted to make this with a homemade crust, go for it :)
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| Unfortunately, this picture does not do the meal justice - it was delicious! |
Vegetable Pot Pie
Ingredients:
1 potato (cubed)
1/2 of 1 butternut squash (peeled and cubed)
1 large carrot (cubed)
1 onion (coarsely chopped)
1 red pepper (coarsely chopped)
1 (small) head of broccoli (coarsely chopped)
1 tbsp oil
3 tbsp butter
2 tbsp flour (I used whole wheat)
1 1/2 C milk (I used soy milk)
1 C grated cheddar (use white cheddar...orange cheddar has food colouring!)
2 egg yolks
cayenne pepper, to taste
salt to taste
Phyllo dough - about 3 or 4 sheets per pie
1-2 tbsp olive oil
Directions:
Preheat the oven to 415°F. Grease the serving dishes. Steam the potato, squash, carrot and broccoli until just tender (about 15 min). Drain well and place in a large bowl. Heat the first portion of oil in a frying pan and cook the onion and red pepper over medium heat for 2 minutes until soft. Add to the bowl.
Heat the butter in a saucepan and add the flour. Stir over low heat for 2 minutes, or until lightly golden. Add the milk gradually, stirring until smooth. Stir over medium heat for 3 minutes, or until the mixture boils and thickens. Boil for another minute, then remove from the heat and cool slightly. Add the cheese and egg yolks to the sauce and stir to combine. Season to taste with cayenne pepper and salt.
Add the sauce to the vegetables and stir to combine. Divide between the ramekins. Cut off layers of the phyllo dough one, and brush one layer at a time with olive oil, then lay it over the ramekins (read the instructions on the box). Trim off the edges with kitchen scissors. Bake for 30 minutes, or until golden brown.
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