Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups of mushrooms, diced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of cooked and diced vegetables (such as broccoli, cauliflower, zucchini, or bell peppers)
- 1/2 cup of frozen corn
- 1/2 cup of frozen peas
- 1/2 cup of white wine
- 1/2 cup of vegetable broth
- 2 tablespoons of all-purpose flour
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of shredded mozzarella cheese
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of chopped fresh chives
- 1/2 cup of bread crumbs
- 2 tablespoons of melted butter
Special equipment needed:
- 9-inch pie dish
- Large skillet
- Medium bowl
- Whisk
Step-by-step instructions:
1. Preheat oven to 375 degrees F.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, celery, and mushrooms and cook until vegetables are softened, about 5 minutes.
3. Add thyme, oregano, basil, salt, and pepper and cook for an additional 2 minutes.
4. Add cooked vegetables, corn, and peas and cook for an additional 2 minutes.
5. Add white wine and vegetable broth and bring to a simmer.
6. In a medium bowl, whisk together flour and 1/2 cup of the vegetable broth mixture.
7. Add flour mixture back to the skillet and stir until sauce thickens, about 2 minutes.
8. Remove from heat and stir in Parmesan cheese, mozzarella cheese, parsley, and chives.
9. Pour mixture into a 9-inch pie dish.
10. In a small bowl, mix together bread crumbs and melted butter.
11. Sprinkle bread crumb mixture over the top of the pie.
12. Bake in preheated oven for 25 minutes, or until top is golden brown.
13. Let cool for 10 minutes before serving.
Time:
Preparation Time: 15 minutes
Cooking time: 25 minutes
Temperature: 375 degrees F
Serving Size: 8
Nutritional Information:
Calories: 250
Fat: 14g
Carbohydrates: 19g
Protein: 10g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- Parmesan cheese can be substituted with cheddar cheese.
- Mozzarella cheese can be substituted with Monterey Jack cheese.
- White wine can be substituted with vegetable broth.
Variations:
- For a vegan version, substitute the Parmesan and mozzarella cheese with vegan cheese.
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
Tips and tricks:
- To save time, use pre-cooked and diced vegetables.
- To add more flavor, add 1/2 teaspoon of red pepper flakes.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350 degrees F for 10 minutes, or until heated through.
Presentation ideas:
Serve with a side salad and crusty bread.
Garnishes:
Garnish with chopped fresh parsley and chives.
Pairings:
Pair with a light white wine such as Pinot Grigio.
Suggested side dishes:
Roasted potatoes, steamed broccoli, or a green salad.
Troubleshooting advice:
If the top of the pie is not golden brown after 25 minutes, increase the oven temperature to 400 degrees F and bake for an additional 5 minutes.
Food safety advice:
Refrigerate leftovers within 2 hours of cooking.
Food history:
Cumberland Pie is a traditional British dish that dates back to the 18th century. It is believed to have originated in the county of Cumberland, England.
Flavor profiles:
This dish has a savory flavor with hints of herbs and cheese.
Serving suggestions:
Serve as a main course with a side of roasted potatoes or steamed vegetables.
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Taste: Savory, Cheesy, Herby, Earthy, Comforting