Seemingly over night it got chilly in New Hampshire. For the last few weeks the mornings are cool, but by the time I come out of school in the afternoon the air has warmed. Which is why I was a bit surprised to walk out of school today and get hit with cold air. The sun seems to have moved away.
To me the perfect dinner for the first cool night was veggie pot pie.
Ingredients:
- Whatever veggies you have
I used:
2 Carrots
3 small potatoes
Roughly a cup of each Lima beans, corn, peas
1 chopped onion
2 cloves of garlic
2 leeks
1 handful of mushrooms - one can cream of mushroom soup, one cup veggie broth, puff pastry
Procedure:
- Preheat oven to 400
Sautee carrots, onion, potatoes and garlic for 10 minutes in olive oil
Add the other veggies
Add broth,
Add soup and seasoning (salt, pepper, thyme, oregano to taste) simmer
Pour into a casserole dish and cover with four sheets of puff pastry
Using a pastry brush cover with butter
Heat for 12 minutes uncovered, then cook covered for 10 minutes
This is an easy weeknight meal that tastes like it’s been cooking all day. If you use frozen veggies, this recipe is quite frugal. It’s also a good way to eat veggies that aren’t crisp enough for a salad.
