Quick & Easy Vegetable Potpie
This meatless Monday superstar comes together fast and is fairly inexpensive, too. My 4-year-old always asks for seconds! You can substitute any canned or frozen beans for the canned lentils. We also like using frozen edamame. —Maggie Torsney-weir,
Los Angeles, CA
Prep: 30 min. • Bake: 30 min. Makes: 6 servings
2 Tbsp. butter
3 cups frozen mixed vegetables, thawed
1 can (15 oz.) lentils, drained
2 Tbsp. all-purpose flour
1 cup vegetable or chicken broth
1 Tbsp. Dijon mustard
1 tsp. quatre epices
(French four spice)
¹₂ tsp. salt
1 sheet refrigerated pie crust
1 Tbsp. olive oil
¹₄ cup grated Parmesan cheese
1. Preheat oven to 375°. In a skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in vegetable broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Stir in mustard, four spice and salt.
2. Transfer mixture to a greased 9-in. pie plate. Place pie crust over the filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.
1 SERVING 356 cal., 17g fat (7g sat. fat), 20mg chol., 705mg sod., 41g carb. (5g sugars, 9g fiber), 10g pro. TEST KITCHEN TIPS
• For a smoky Spanish flavor, use lemon pepper and smoked paprika instead of quatre epices.
• You can prepare the vegetable filling 24 hours ahead of time, or make a double recipe and freeze half of the filling for another day.