Recipe Name: FARMERS’ POT PIE
1 Pound Potatoes – cut into chunks
8 Each Carrots – cut into 1/4" thick
2 Cup Peas
1 Cup Turnips – peeled and chopped
1 Cup Parsnips – chopped
2 Cup Corn
2 Cup Button mushrooms – quartered
2 lg Onions – chopped
1 tb Pepper
1 tsp Salt
1 tb Garlic powder
4 Cup Vegetable stock
1/2 Cup Whole wheat flour
1/2 Pack Commercially prepared pizza
Preheat oven to 450 deg.
Combine all ingredients, except flour and dough, in a
large roasting pan or casserole dish.
Sprinkle flour over vegetable mixture cover and place
in oven. After 30 minutes, reduce temperature to 275
Stir and replace cover. Cook for one hour, mixing
Remove cover and cook for 30 minutes.
Remove stew from oven and set aside while rolling
Roll out dough 1/4" thick. Arrange dough on top of
stew, trimming off excess and cutting steam vents.
Raise oven temperature to 350 deg. Bake stew until
dough sounds hollow when tapped and is golden brown,
about 30 minutes. Serve immediately.
Note: The stew can be made ahead and refrigerated for
up to 3 days or frozen for up to one week. When ready
to use, top the refrigerated or thawed stew with dough
and bake as directed.
Per serving: 290 cal; 10 g prot; 369 mg sod; 57 g
carb; 4 g fat; 0mg chol; 75 mg calcium
Source: Vegetarian Gourmet, Winter 93