Farmers' Pot Pie

* Exported from MasterCook *

FARMERS' POT PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Potatoes -- cut into chunks
8 Carrots -- cut into 1/4" thick
-rounds
2 c Peas
1 c Turnips -- peeled and chopped
1 c Parsnips -- chopped
2 c Corn
2 c Button mushrooms -- quartered
2 lg Onions -- chopped
1 tb Pepper
1 t Salt
1 tb Garlic powder
4 c Vegetable stock
1/2 c Whole wheat flour
1/2 pk Commercially prepared pizza
-dough

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
deg.

Stir and replace cover. Cook for one hour, mixing
occasionally.

Remove cover and cook for 30 minutes.

Remove stew from oven and set aside while rolling
dough.

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/MM by DEEANNE



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