What is the use of a kitchen garden if we cannot make a good meal out of the harvest? This vegetable pot pie is one of my favorite hearty meals for the cool season.
It comes in handy when the harvest is sparse, and there is a little of everything. It is also versatile and forgiving since you could use any vegetable assortment of your choice.
What you will need to make the pot pie
For the base of the dish, you will need a variety of vegetables. The more color, the more attractive it is to kids.
For example, if we make this meal in the winter and spring, we would use cauliflower florets, broccoli, carrots, turnips, peas, and potatoes. But if we make it in summer or fall, we may use corn, green beans, potatoes, peppers, and okra.
It is important to learn about seasonal eating to improve our health. Vegetables and fruits are higher in their designated nutrients in their designated season. In addition, since each season has its health issues, our bodies need the necessary nutrient to fight back the seasonal sicknesses.
Having everything available year-round is an unnecessary commodity created for human comfort rather than need.
Comfort and ease
Time is always tight, no matter how big or small the family. This vegetable casserole or pie is one of the easiest and fastest comfort meals you would make for the hungry and tired.
The secret is in the crust or rather topping used to make it a pie. Instead of using spending time making a pie crust and waiting for it to chill, this topping is ready in a few minutes.
It is an old-fashioned topping used in southern cooking that I discovered in an old book belonging to a friend’s grandma.
It is very similar to popover batter but slightly thicker, and you have the choice to add to it diced veggies if you wish.
What you need to make the topping
Some might compare this topping to drop biscuits or dumplings.
To make this topping, you will have to whisk together flour, eggs, baking powder, and some liquid such as buttermilk, milk, or water. The final batter should be slightly thicker than a pancake batter.
For more interest and flavor you may add finely dices peppers, cheese, or chopped herbs.
- 2 tbsp cooking oil
- 1 medium onion, chopped
- 4 garlic cloves minced
- 2 carrots, diced
- 2 potatoes, diced
- 1 cup corn, frozen
- 1 cup peas, green beans or diced okra
- 1 cup parsley, chopped
- 1 cup heavy cream
- 2 tsp salt
- 1/2 tsp black pepper
- 2 cup flour
- 1 tbsp baking powder
- 2 eggs
- 1 cup milk
- 1 cup grated cheese
- 1/2 tsp salt
- Preheat the oil in a pot, then saute the onions and garlic until translucent and aromatic.
- Add the carrots, potatoes, corn, peas, and parsley, stiring them to combine.
- Season with salt and pepper, then cover to allow the vegetable to slightly soften.
- Preheat the oven to 375F (190C)
- In the meantime, make the confetti topping by mixing all the ingredients in a separate bowl.
- Once the vegetables are ready, add the cream and stir to coat.
- Then transfer into an oven-safe casserole dish.
- Using a spoon or a scoop, dollop the topping over the veggies starting with the peremeters.
- Bake for 20 minutes or until golden brown.
- You can add any kind of protein of your choice.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g