Mushroom and Root Vegetable Potpie

Name: Mushroom and Root Vegetable Potpie
Total time: 1 h 35 min
Yield: 6 servings
Ingredients: 2 cups (1/2-inch-thick) slices carrot; 2 cups (1/2-inch-thick) slices rutabaga; 2 cups (1/2-inch-thick) slices parsnip; 3 cups organic vegetable broth; 2 cups fat-free milk; 1 bay leaf; 1 tablespoon butter, divided; 1 tablespoon chopped fresh thyme, divided; 3 (4-ounce) packages presliced exotic mushroom blend; ⅔ cup finely chopped shallots; 2 garlic cloves, minced; 1 ½ ounces all-purpose flour (about 1/3 cup); 2 tablespoons heavy whipping cream; 1 tablespoon dry sherry; Cooking spray; 3.2 ounces whole-wheat flour (about 2/3 cup); 3 ounces all-purpose flour (about 2/3 cup); 1 ½ teaspoons baking powder; 2 teaspoons minced fresh parsley; 3 tablespoons chilled butter, cut into small pieces; ⅔ cup plus 2 tablespoons fat-free buttermilk, divided

7 Ratings
6 Reviews

By Jeanne Kelley

Recipe by Cooking Light March 2011

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Credit: John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

total:

1 hr 35 mins

Yield:

6 servings

Nutrition Info

Directions

Step 1
Place first 6 ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer for 15 minutes or until vegetables are tender. Remove the carrot mixture from pan with a slotted spoon, and set aside. Reserve the cooking liquid, and set aside. Discard bay leaf.

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Step 2
Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium heat. Add 1 1/2 teaspoons thyme and mushrooms; cook for 12 minutes or until mushrooms are tender, stirring occasionally. Remove from heat.
Step 3
Melt remaining 1 1/2 teaspoons butter in a medium heavy saucepan over medium heat. Add 2/3 cup chopped shallots and garlic; cook for 3 minutes or until tender, stirring frequently. Pour 1/2 cup reserved cooking liquid into a bowl. Weigh or lightly spoon 5 ounces (about 1/3 cup) all-purpose flour into a dry measuring cup; level with a knife. Add 5 ounces all-purpose flour to 1/2 cup reserved cooking liquid in bowl; stir with a whisk.
Step 4
Add remaining reserved cooking liquid, remaining thyme, cream, and sherry to pan with shallots; bring to a boil. Add flour mixture; stir with a whisk. Bring to a boil; reduce heat, and simmer until mixture thickens and is reduced to 3 cups (about 10 minutes), stirring frequently.
Step 5
Place the reserved carrot mixture, mushrooms, and shallot mixture in a large bowl, and stir to combine. Spoon 1 1/3 cups mixture into each of 6 (10-ounce) ramekins coated with cooking spray.
Step 6
Preheat oven to 400°.
Step 7
Weigh or lightly spoon whole-wheat flour and 3 ounces all-purpose flour into dry measuring cups, and level with a knife. Combine whole-wheat flour, 3 ounces all-purpose flour, baking powder, and parsley in a medium bowl, stirring with a whisk. Cut in 3 tablespoons chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2/3 cup buttermilk to whole-wheat flour mixture, stirring just until moist. Drop dough by tablespoonfuls onto vegetable mixture, dividing evenly among ramekins. Brush the remaining 2 tablespoons buttermilk over topping. Bake at 400° for 45 minutes or until crust is golden brown.

Nutrition Facts

Per Serving:

351 calories; fat 10.5g; saturated fat 6.2g; mono fat 2.6g; poly fat 0.8g; protein 12.2g; carbohydrates 53.7g; fiber 6.9g; cholesterol 29mg; iron 2.7mg; sodium 561mg; calcium 253mg.

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MarySchatz

02/10/2013

I have a new vegetarian in the family and am looking for new and tasty vegetarian dishes. This was delicious! I think I liked it better than my regular chicken pot pie recipe. It was tasty and the sauce was so creamy. Ok, so it was a bit of work and I did have to wash a bunch of pans/pots afterwards but my whole family loved this dish. I didn't bother making my own crust. I used a Pillsbury pie crust and it worked just fine (and saved a few steps too!). I ended up making a bunch of small potpies in individual foil pans so that I could freeze a few for later but we ended up eating them all! I will definitely make this again but will make double the recipe so that I can freeze enough for a second meal.

sarahksharpe

12/11/2012

One of the most disappointing recipes of all times! It was a waste of 1.5 hours that I could have spent with my family! It was a pricey dish as well. Very bland! The final product does not warrant the time or $. Do yourself a favor and forgo this recipe!

BeckiSue

03/11/2011

I took other reviewers' suggestions and reduced the broth from 3 cups to 2. I ended up with a perfect creamy filling. Definitely needed to add salt to the filling. Even though I ended up with a tasty meal, it wasn't tasty enough to warrant all the steps in this recipe.

jmpletch

03/03/2011

I would definitely make this tasty vegetarian potpie again -- it was my first introduction to parsnips and rutabaga! Although it took about an hour to prepare don't let that deter you; it's worth the effort. I used 4 cups chicken broth (not vegetable) and only 1 cut of milk and used a 9x11" baking dish instead of individual ramekins.

clucky

02/28/2011

Hard to follow recipe, took 2 hours to make,used many pans and bowls and entirely unremarkable.

FosterSanDiego

02/27/2011

With some revisions, I think this recipe would be outstanding, but as it is, it's just good. My recommendations: 1) simmer the root veggies for only 5-8 minutes vice the 15 listed because they continue to cook when you put the rammekins back in the oven and got too soft for my taste (I like a little bite to my cooked vegetables) 2) reduce vegetable stock by 1/2 cup to achieve a slightly thicker consistency. 3) If you use homemade vegetable stock like I did, add salt at appropriate points in the recipe or it will taste bland. 4) the dumpling on the

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Mushroom and Root Vegetable Potpie

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Mushroom and Root Vegetable Potpie

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Mushroom and Root Vegetable Potpie

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Mushroom and Root Vegetable Potpie