Meatless Monday: Veggie Pot Pie with a Sweet Potato Crust

Last night my mom tried this new recipe from Janet and Greta Podleski’s cookbook ‘Crazy Plates’. If you don’t know who these sisters are, they have a show on the Food Network called Eat, Shrink & Be Merry. It turned out great, so I thought I’d share it as this week’s Meatless Monday recipe!

Janet & Greta’s ‘Piled High Veggie Pot Pie’

Makes 6 servings

Filling Ingredients:

1 cup each chopped onions and red bell peppers

2 cloves garlic, minced

2 1/2 cups vegetable broth (reduced sodium, of course!)

2 cups peeled, cubed potatoes

1 cup sliced carrots

1 1/2 tsp dried rosemary

1/2 tsp dried thyme

1/4 tsp each salt & pepper

1 cup sliced asparagus pieces or sliced green beans (we had neither, so my mom used zucchini)

1/2 cup frozen green peas, thawed

3 tbsp all-purpose flour

1/4 cup chopped, fresh parsley

Sweet Potato Biscuit Crust Ingredients:

1 1/2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

3 tbsp butter or margarine, softened

3/4 cup cooked, mashed sweet potatoes

3/4 cup 1% milk, plus extra for brushing the top of the crust


1. Spray a large, non-stick saucepan with non-stick spray. Add onions, red pepper, and garlic. Cook and stir over medium-high heat until vegetables begin to soften (about 4 minutes).

2. Add 2 cups broth, potatoes, carrots, rosemary, thyme, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 12 minutes, until potatoes are almost tender. Stir in asparagus and peas. Cook for 3 more minutes.

3. In a small bowl, mix 3 tablespoons of flour with the remaining 1/2 cup of vegetable broth until smooth. Add to vegetable mixture. Cook until bubbly and thickened. Stir in parsley. Transfer to a 2-quart casserole dish and set aside.

4. Preheat the oven to 425ºF. In a large bowl, combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Whisk together sweet potatoes and milk, then add to flour mixture. Stir until a soft ball forms. Transfer dough to a lightly floured surface and roll or pat out to fit top of casserole. Place dough over vegetables. Brush with milk. Bake for 20 minutes, until crust is puffed up and golden brown. Let cool for 5 minutes before serving.

Nutritional Information (per serving)

320 calories

7.1 g fat (3.9 g saturated fat)

9.4 g protein

55.7 g carbohydrates

5.2 g fibre

16.8 mg cholesterol

628.3 mg sodium (a little high for my liking, but this could be greatly reduced by using low-sodium broth)

– Be Well xo


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