Cheddar-Vegetable Pot Pie

Recipe Ingredients

		Filling
1 tablespoon	15ml	Canola oil
1 tablespoon	15ml	Yellow onion - diced (large)
2		Garlic cloves - minced
2 cups	474ml	Water
2 cups	292g / 10oz	Parsnips - (abt 1/2 lb) - peeled, diced (medium)
2 cups	292g / 10oz	Diced white potatoes - (peeled if desired)
4 cups	440g / 15oz	Carrots - peeled, diced (medium)
1 tablespoon	15ml	Dried parsley
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 cups	355ml	Green peas - fresh or frozen
1 cup	146g / 5.1oz	Shredded low-fat Cheddar cheese
		Crust
4 cups	250g / 8.8oz	Unbleached white flour
		(or substitute up to half of flour with
		Whole-wheat pastry flour)
1 1/2 teaspoons	7.5ml	Salt
1 1/2 cups	355ml	Canola oil
1/2 cup	118ml	Water
		Serve With
		Sauteed Zucchini With Tomatoes And Parsley - see * Note

Recipe Instructions

* Note: See the "Sauteed Zucchini With Tomatoes And Parsley" recipe which is included in this collection.

Preheat oven to 400 degrees.

To make the filling, in a large saucepan heat 1 tablespoon of the oil over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes. Add water, parsnips, potatoes, carrots, parsley, salt, and pepper, and bring to a simmer. Cook over medium-low heat, stirring occasionally, until the vegetables are tender, about 20 to 25 minutes. Stir in the peas and cook for 5 minutes more. To thicken, mash the potatoes and parsnips against the side of the pan with the back of a spoon. Remove from the heat and let cool slightly.

To make the crust, in a large mixing bowl combine the flour and salt. Blend in 1 1/2 cups of the oil and water and form a large moist ball of dough. Divide the dough into four balls of equal size.

On a lightly-floured, flat surface, roll out the balls of dough into 1/3-inch-thick rounds about 10 inches in diameter. Place two of the rounds into the bottom of two lightly-greased 9-inch round deep-dish pie pans. Bake for 5 to 7 minutes; cool for about 5 minutes.

Pour the filling equally into the pie pans. Sprinkle the Cheddar cheese evenly over the tops. Cover the filling with the two remaining round crusts, and crimp the edges with a fork 2 or 3 times.

Bake until the tops are lightly browned, about 20 to 25 minutes. Cool for 10 minutes before serving. To serve, cut the pie into wedges and serve with Sauteed Zucchini With Tomatoes And Parsley.

This recipe yields 12 servings.

Content per Serving:

calories .. 466 protein .. 9 g total fat .. 27 g

carbohydrates .. 45 g dietary fiber .. 4 g sodium .. 642 mg

cholesterol .. 6 mg

Source:
VEGETARIAN ENTERTAINING from the editors of Vegetarian Times - recipes by Jay Solomon (c) 1996 - Macmillan, New York, NY - 194 pages - $27.50 - As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest

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