2 medium carrots (peeled and finely chopped – about 1 cup)
10 ounces white button mushrooms (sliced in quarters, about 4 cups)
1 small russet potato or sweet potato (peeled and diced small)
1/4 cup all-purpose flour
1 can low-fat cream of mushroom soup
1 cup 2% milk
1 cup frozen peas (thawed)
1 large egg yolk
7 ounces puff pastry (defrosted)
salt and pepper to taste
Preheat oven to 400ºF and place rack in the middle.
In a deep pan over medium heat, add olive oil, onions, broccoli and carrots and cook for 3 minutes, until onions are translucent. Add mushrooms and potatoes and cook for about 5 minutes, or until all the liquid from the mushrooms has evaporated.
Sprinkle flour over the vegetables and stir to coat evenly.
Add cream of mushrooms soup and stir until smooth.
Slowly add milk while constantly stirring, and season with plenty of salt and pepper. Simmer for 5 minutes, until liquid has thickened into a thin sauce.
Add green peas, stir well and taste. Season with more salt and pepper if needed.
Turn the heat off and pour mixture into an 8 x 8 baking dish.
Take the puff pastry and cut it the same size as the baking dish. Place it on top of the vegetables and lightly brush with egg yolk.
Place on a baking sheet and bake in the oven for 25-30 minutes, until bubbling.
Allow to cool for a few minutes before serving.
This Hearty Vegetable Pot Pie Recipe is:
High in vitamin A
Very high in vitamin B6
Very high in vitamin C