Vegetable Pie

This vegetable pie looks so enticing with the colors of different vegetables. This is great vegetable dish, but with heartiness than even a meat-lover will appreciate. It has a delicate, flaky crust and a tempting vegetable medley, with mashed potatoes as a base. With a garlic butter topping, this dish has a wonderful aroma and taste.

Vegetable Pie

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(Recipe by:Chef Yasue Siewert)

Times

Prep.: 20 minutes
Cook: 40 minutes

Yield

Makes 4 to 6 servings

Ingredients

2 medium size russet potatoes, peeled and cut into large chunks
½ tsp kosher salt
pinch of black pepper
1 piece pre-made pie dough
½ zucchini, slice into ¼ inch slices, and cut slices into half-circles
½ squash, slice into ¼ inch slices, and cut slices into half-circles
2 to 3 plum tomatoes, ¼ inch and cut into half
4 tbsp butter
1 clove garlic
3 tbsp bread crumbs (panko recommended)
1 tsp minced parsley

* For vegan, 4 tbsp of olive oil can be used instead of butter.

Directions

Put the potatoes in a pot and cover with cold water. Put the pot over medium-high heat and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain and return to the pot and mash them with a potato masher. Season with salt and pepper, set aside.

Preheat the oven 375 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern.
Fill the shell up to the edges with mashed potatoes. Line vegetables on top make a pretty pattern. Sprinkle a pinch of salt and pepper.
Bake it for 30 minutes.

Meanwhile, heat a skillet over medium-high heat. Melt the butter and cook garlic until aroma comes out, add bread crumbs and cook until golden brown. Turn off the heat and add parsley. Set aside.

Take out the pie from the oven and sprinkle bread crumbs mixture on top, and put it back to the oven and cook another 10 minutes.

Serve warm or room temperature.

* You can also use 4 individual pie pans. For those, use cherry tomatoes instead of plum tomatoes and cut the squash and zucchini into quarter-circles.

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