During finals week, naturally the weather is cold, Jacki and I both had an indescribable sickness/cold, and we haven’t had a real meal in weeks. This is what I decided to make to brighten our spirits… or at least feed us for one more day so we can continue with finals and papers.
Vegetable Pot Pie
- 1 tablespoon olive oil
- 1 small sweet potato, cubed
- 2 celery stocks, cubed
- 1 carrots, cubed
- 1 shallot, sliced thin
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/2 teaspoon paprika
- 1 cup frozen corn, thawed
- 1 cup frozen peas
- 1 cup frozen chopped spinach, defrosted
- 1 can Cream of Mushroom soup
- 1/2 - 1 cup milk
- salt and pepper
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon white sugar
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 cup melted butter
- 1 cup milk
- 1 cup cheddar cheese, shredded (optional)
Preheat the oven to 425 degrees F. In a large pot, heat the olive oil over medium to medium high heat. Add in the sweet potato, season with a pinch of salt and pepper. Cover and let cook for until it is cooked half way through, about 8 minutes.
Add in celery, carrots, shallots, and garlic. Season with a pinch of salt and pepper and the sage, thyme and paprika. Stir and cook for 3 minutes.
Stir in the corn, peas and spinach. Add the cream of mushroom and enough milk to thin the mixture but still keeping it thick. Turn off the heat and cover while you make the topping.
For the topping, combine the flour, baking powder, sugar, salt, garlic, and parsley (and cheese if you please).
Stir in the butter and milk until it is just moistened.
Put the veggie mixture in either an 8x8 baking dish or in 4 individual bowls/ramekins if you want a personal portion.
Drop the batter on top of the filling.
Bake in the oven until golden about 10-15 minutes.
If you can wait, let cool for about 10 minutes, and enjoy!