Fast, Yummy Vegetable Pie

Nharley

I made this tonight and really didn't want to stop eating it!

* I didn't have some items so I did substitute. I'll put what I changed in parentheses. *

1 large sweet onion , medium diced
1 cup cremini mushroom, sliced ( I had only three fresh mushrooms, so I added reconstituted dry mushrooms which I soaked in 1/2 cup Chardonnay and 1/2 cup boiling water - save the mushroom water for sauce)
1 cup cabbage, chopped
2-3 small- med. potatoes, diced
( I also added other vegetables such as 1 large carrot, diced, 1 large parsnip, diced, several Brussels sprouts, quartered)
1/4 cup olive oil, divided
3/4 tsp. thyme leaves, divided ( I used fresh - about a tablespoon)
1/4 cup flour
1 cup each, vegetable broth ( I used the mushroom water with a chicken bullion cube) and low fat evaporated milk ( I used half and half)
3 Tbs. dry sherry
1/4 cup grated Parmesan cheese
1/4 cup frozen peas
1) 9-inch pie crust ( I used two)

Preheat the oven to 425 degrees.

Toss vegetables after dicing with half the olive oil, half the thyme and a light sprinkling of salt and pepper in a 13 x9 inch pan. Adjust the oven rack to the lowest position and place pan on rack, bake for 20 minutes occasionally stirring vegetables. Remove and set aside. While vegetables are cooking prepare the sauce: Heat the rest of the olive oil in a large sauce pan or dutch oven. Whisk in flour, and remaining thyme, cook until golden, about 1 minute. Whisk in milk and broth and simmer until the sauce comes to a boil and thickens. Turn off the heat and add the sherry and Parmesan cheese and season with salt and pepper to taste. Add the vegetable into the sauce along with the frozen peas. If using two pie crusts, use one to the bottom of a 8-9 inch pie plate, adding the vegetable and sauce mixture and topping with the second pie crust, flute the crust if desired.

Bake on lowest rack until sauce is bubbly and crust is golden brown for 25-30 minute. Let cool slightly before serving.

* Use a tray under the pie plate so that any sauce will drip on the tray not the oven floor!

Using the recipe, no substitutions:

379 calories
43g carbohydrates
9g protein
20g fat (6 saturated)
13mg cholesterol
4g dietary fiber
447mg sodium