Rustic Vegetable Pie with Cornmeal ToppingRustic Vegetable Pie with Cornmeal Topping
Rustic Vegetable Pie with Cornmeal Topping
Rustic Vegetable Pie with Cornmeal Topping
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Recipe - Choices Market South Surrey
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Rustic Vegetable Pie with Cornmeal Topping
Prep Time15 Minutes
Servings8
Cook Time60 Minutes
Ingredients
extra virgin olive oil
onions
crimini mushrooms
garlic
russet potato
butternut squash
carrots
fresh thyme
fresh rosemary
Worcestershire sauce
vegetable stock
soy milk
all-prupose flour
green beans
fresh or frozen peas
cornmeal
whole wheat flour
baking powder
eggs
Directions

Preheat oven to 425° F and lightly oil a 9” x 13″ casserole pan. Heat a large frying pan and add oil. Sauté onions and mushrooms until the mushrooms are brown (about 5 minutes). Add garlic, potato, butternut squash and carrots. Sauté for 5 more minutes. Stir occasionally to prevent sticking. Add pepper, salt, thyme and rosemary, mixing well. Stir in Worcestershire and balsamic vinegar then add stock. Cover the pan and let simmer 15 – 20 minutes or until potatoes and squash are tender.

 

Whisk together 2 cups of So Nice Original and 3 tablespoons of flour. Pour into vegetable mixture and stir until thick and bubbling. Mix in green beans and peas then pour mixture into casserole pan.

 

To prepare the cornmeal mixture (which can be done while vegetable mixture is simmering), stir together the cornmeal, both flours, baking powder and salt in a medium mixing bowl. In a separate small bowl, beat together the egg, 1 cup of So Nice Organic Original and oil. Combine both mixtures in the medium mixing bowl then pour onto vegetables in casserole pan. Bake 20 – 25 minutes or until golden brown and bubbly. Wait 5 minutes before serving.

 

Serves 8

15 minutes
Prep Time
60 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
extra virgin olive oil
Earths Choice - Extra Virgin Olive Oil
Earths Choice - Extra Virgin Olive Oil, 500 Millilitre
$20.99$4.20/100ml
onions
Not Available
crimini mushrooms
Mushrooms - Crimini - Bulk Organic
Mushrooms - Crimini - Bulk Organic, 1 Kilogram
$13.18/kg$1.32/100g
garlic
Not Available
russet potato
Not Available
butternut squash
Organic - Butternut Squash
Organic - Butternut Squash, 810 Gram
$5.32 avg/ea$0.66/100g
carrots
Carrots - Organic
Carrots - Organic, 100 Gram
$0.66 avg/ea$0.66/100g
fresh thyme
Roots Organic - Herbs Thyme Fresh Organic
Roots Organic - Herbs Thyme Fresh Organic, 1 Each
$3.28
fresh rosemary
Roots Organic - Herbs Rosemary Fresh Organic
Roots Organic - Herbs Rosemary Fresh Organic, 1 Each
$3.28
Worcestershire sauce
Suzies - Worcestershire Sauce
Suzies - Worcestershire Sauce, 296 Millilitre
Special
$10.99 was $11.99$3.71/100ml
vegetable stock
Imagine - Organic Vegetable Broth Low Sodium
Imagine - Organic Vegetable Broth Low Sodium, 1 Litre
Special
$6.29 was $7.99$0.63/100ml
soy milk
Silk - Soy Milk -Unsweetened Organic
Silk - Soy Milk -Unsweetened Organic, 1.89 Litre
Special
Extra Savings
$5.49 was $7.29$0.29/100ml
all-prupose flour
Anitas Organic - All Purpose Flour, Unbleached
Anitas Organic - All Purpose Flour, Unbleached, 2 Kilogram
$13.99$0.70/100g
green beans
Not Available
fresh or frozen peas
Green Organic - Green Peas
Green Organic - Green Peas, 500 Gram
$5.99$1.20/100g
cornmeal
Baking - Cornmeal Stone Ground Organic
Baking - Cornmeal Stone Ground Organic, 1 Kilogram
$7.94/kg$0.79/100g
whole wheat flour
Anitas Organic - Stone Ground Whole Wheat Flour
Anitas Organic - Stone Ground Whole Wheat Flour, 2 Kilogram
$13.79$0.69/100g
baking powder
Baker's Supply House - Organic Baking Powder
Baker's Supply House - Organic Baking Powder, 210 Gram
$9.29$4.42/100g
eggs
Maple Hill - Large Organic Free Range Eggs
Maple Hill - Large Organic Free Range Eggs, 12 Each
$8.49$0.71 each

Directions

Preheat oven to 425° F and lightly oil a 9” x 13″ casserole pan. Heat a large frying pan and add oil. Sauté onions and mushrooms until the mushrooms are brown (about 5 minutes). Add garlic, potato, butternut squash and carrots. Sauté for 5 more minutes. Stir occasionally to prevent sticking. Add pepper, salt, thyme and rosemary, mixing well. Stir in Worcestershire and balsamic vinegar then add stock. Cover the pan and let simmer 15 – 20 minutes or until potatoes and squash are tender.

 

Whisk together 2 cups of So Nice Original and 3 tablespoons of flour. Pour into vegetable mixture and stir until thick and bubbling. Mix in green beans and peas then pour mixture into casserole pan.

 

To prepare the cornmeal mixture (which can be done while vegetable mixture is simmering), stir together the cornmeal, both flours, baking powder and salt in a medium mixing bowl. In a separate small bowl, beat together the egg, 1 cup of So Nice Organic Original and oil. Combine both mixtures in the medium mixing bowl then pour onto vegetables in casserole pan. Bake 20 – 25 minutes or until golden brown and bubbly. Wait 5 minutes before serving.

 

Serves 8

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