Rustic Vegetable Pie with Cornmeal Topping
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
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
