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Savory Vegetable Pie

Fresh veggies, blanketed in a velvety mushroom cheese sauce and baked in a flaky crust.  Add a salad for a satisfying, light lunch.

Prep Time: 30 Minutes + baking

Makes 8 servings
1 Perfect Hassle-Free Pastry 1
1 ½ cups Cauliflower florets 375 mL
1 ½ cups Broccoli florets 375 mL
1 ½ cups Sliced carrots 375 mL
Mushroom Cheese Sauce:
1 ½ tbsp Cornstarch 22 mL
2 tbsp Water 30 mL
¼ tsp Paprika 1 mL
¼ tsp Salt (or as desired) 1 mL
½ tsp Pepper 2 mL
2 cups Sliced mushrooms (~10 large) 500 mL
1 ½ cups Skim milk 375 mL
½ cup Grated part-skim mozzarella (2 oz/60g) 125 mL
Topping:
¼ cup Grated lite cheddar cheese (1 oz/30 g)(optional) 50 mL
1 tbsp Toasted sesame seeds 15 mL
  1. Preheat over to 425ºF (220ºC). Line deep-dish (6-cup/1.5 L) pie plate with pastry; flute edges.
  2. Steam cauliflower, broccoli and carrots until tendercrisp; set aside.
  3. Mushroom Cheese Sauce: In small bowl, whisk cornstarch, water, paprika, salt and pepper until smooth; set aside.  Coat large heavy (or nonstick) skillet with cooking spray; heat over medium heat.  Add mushrooms; sauté, stirring often, until mushrooms are softened.  Add mil; heat until milk begins to simmer. Slowly add cornstarch mixture, stirring constantly.  Reduce heat; simmer, stirring constantly, until sauce bubbles and thickens.  Remove from heat.  Add mozzarella cheese; stir until cheese is melted.  Add steamed vegetables to sauce; toss gently to combine.  Pour into prepared pie plate.
  4. Topping: Sprinkle pie with cheddar cheese (if using) and sesame seed.  Bake for 30-40 minutes r until top is lightly browned and rust is golden.  Let stand 10 minutes before serving.

 

Per serving (with cheddar): 182 calories; 7 g fat (35% of calories); 2.1 g saturated fat; 7 mg cholesterol; 21 g carbohydrate; 8 g protein; 311 mg sodium; 2 g fibre

Per serving (without cheddar): 171 calories; 6 g fat (32% of calories); 1.6 g saturated fat; 5 mg cholesterol; 21 g carbohydrate; 7 g protein; 287 mg sodium; 2 g fibre

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