Pastry-free Veggie Pot Pie

Pastry-free Veggie Pot Pie





4 tbsp (60 mL) olive oil

1 cup (250 mL) each: carrots, parsnips, leeks and potatoes, diced to ½-inch

1 cup (250 mL) pearl onions, peeled

1 cup (250 mL) button mushrooms, halved

1 cup (250 mL) frozen peas, thawed

1⁄2 cup (125 mL) parsley, chopped

2 tsp (10 mL) fresh thyme, chopped

1⁄4 cup (60 mL) tapioca flour (or all-purpose wheat flour)

Salt and pepper

4 cups (950 mL) vegetable stock [Look for allergen-free, g-f brands]



Topping:



6 medium-sized Yukon potatoes, peeled, thinly sliced on a mandolin







1. Pre-heat oven to 375º F.



2. In a large pot, heat half the olive oil over medium heat. Add carrots, parsnips, leeks, potatoes and onions. Sauté for 4-6 minutes, then add mushrooms, peas and herbs.



3. Continue to cook for a further 3-4 minutes, stir in flour, salt and pepper. Mix thoroughly, and add stock. Bring to a boil, then reduce to a simmer and cook until vegetables are tender, about 15-18 minutes. Place filling in a 9×12 baking dish or equivalent.



4. Top the dish with layered potato slices, brush with reserved olive oil, season with salt and pepper and bake in oven for 35-40 minutes or until potatoes are golden.

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/53875-pastry-free-veggie-pot-pie.html