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18 September 2011 @ 01:58 pm
veggie pot pie with cheesy corn dumplings  
Out of a need to somehow use half a can of green beans, I pulled together this yummy comfort food recipe from several non-vegetarian ones I found online.

1. Preheat the oven to 375.

2. Boil in a small pot 1 cup beef (or chicken or vegetable) broth and 1 potato, peeled and diced.

3. In a small pan sauté with olive oil:
1/4 yellow onion, diced
1 clove of garlic
1 cup canned or frozen green beans
1/2 cup canned or frozen corn

1 carrot, peeled and diced
(plus any other vegetables that you'd like)

4. When the vegetables are softened, add 1 Tablespoon Worcestershire sauce, 1/2 teaspoon thyme, and salt and pepper to taste.

5. In a casserole dish, mix the cooked vegetables and the cooked potatoes and broth. Cover and put in the warmed oven.

6. While the vegetables cook for 15 minutes, make the dumplings. Stir together:
3 Tablespoons flour
3 Tablespoons corn meal
1 Tablespoon butter
1/2 teaspoon baking powder

enough milk to make a sticky dough
1/4 cup cheese (I used a monterey jack/cheddar blend)

7. Pull the vegetable dish out of the oven. Drop the dumpling batter onto the bubbling vegetables in spoonfuls. Cover and cook fifteen more minutes.

8. When the dumplings have cooked through, serve hot and delicious.

This recipe made two servings for me so I was able to enjoy it a second time the next day. YUM. The next time I make this I will use all fresh vegetables instead of canned and use more of them (celery, zucchini, cauliflower, etc).

My rating:
 
 
 
rachelpage: pic#120022834rachelpage on March 15th, 2013 10:32 am (UTC)
Now that's a real potpie!