Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups mushrooms, diced
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- 2 cups frozen mixed vegetables
- 2 tablespoons chopped fresh parsley
- 2 9-inch pie crusts
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
- Knife
- Cutting board
Step-by-Step Instructions:
1. Preheat the oven to 375 degrees F.
2. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, celery, mushrooms, and bell pepper. Cook until the vegetables are softened, about 5 minutes.
3. Add the oregano, thyme, rosemary, salt, and pepper. Cook for another minute.
4. In a small bowl, whisk together the vegetable broth and cornstarch. Add to the skillet and cook until the mixture thickens, about 2 minutes.
5. Add the frozen vegetables and parsley and cook until the vegetables are heated through, about 5 minutes.
6. Remove from the heat and let cool slightly.
7. Place one of the pie crusts in the bottom of the pie dish. Pour the vegetable mixture into the dish.
8. Place the second pie crust on top of the filling. Crimp the edges to seal.
9. Cut a few slits in the top of the crust to allow steam to escape.
10. Bake for 30 minutes, or until the crust is golden brown.
Time:
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Temperature: 375 degrees F
Serving Size: 8
Nutritional Information:
Calories: 250
Fat: 11 g
Carbohydrates: 31 g
Protein: 7 g
Substitutions for Ingredients
- Olive oil can be substituted with any other cooking oil.
- Any type of mushrooms can be used.
- Any type of frozen vegetables can be used.
- Fresh herbs can be used instead of dried.
Variations:
- Add cooked chicken or beef to the filling for a heartier meal.
- Add other vegetables such as zucchini, squash, or potatoes.
- Use a different type of crust, such as puff pastry or phyllo dough.
Tips and Tricks:
- Make sure to pre-cook the vegetables before adding them to the filling.
- Use a fork to crimp the edges of the crust to ensure a good seal.
- Let the pie cool for at least 10 minutes before serving.
Storage Instructions:
The pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pie can be reheated in the oven at 350 degrees F for 10-15 minutes.
Presentation Ideas:
- Serve the pie with a side of mashed potatoes or a green salad.
- Garnish with fresh herbs or grated cheese.
Garnishes:
- Fresh herbs such as parsley, thyme, or oregano.
- Grated cheese such as parmesan or cheddar.
Pairings:
- A light white wine such as a Sauvignon Blanc.
- A crisp beer such as a lager or pilsner.
Suggested Side Dishes:
- Mashed potatoes
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the crust is not browning, cover it with foil and continue baking.
- If the filling is too watery, add a bit more cornstarch to thicken it.
Food Safety Advice:
- Make sure to cook the vegetables thoroughly before adding them to the filling.
- Make sure to store the pie in an airtight container in the refrigerator.
Food History:
Vegetable pies have been around for centuries, with recipes dating back to the Middle Ages. They were a popular way to use up leftover vegetables and make a hearty meal.
Flavor Profiles:
This vegetable pie has a savory flavor with hints of herbs and vegetables.
Serving Suggestions:
- Serve with a side of mashed potatoes or a green salad.
- Garnish with fresh herbs or grated cheese.
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Taste: Savory, Herby, Rich, Earthy, Comforting, hearty, earthy, wholesome, satisfying