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Pastry-free Veggie Pot Pie
Posted By Allergic Living On 2010/07/02 @ 4:49 pm In Celiac, Gluten-free,DFCF,Eggs,Fall,Fish,For Kids,Main Dishes,Milk/Dairy,Mustard,Peanut,Sesame,Shellfish,Soy,Sulphites,Thanksgiving,Tree Nuts,Vegan,Wheat,Winter | No Comments
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.
Recipe by Simon Clarke
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