Mushroom and Root Vegetable Potpie Recipe

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Mushroom and Root Vegetable Potpie
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Ingredients
21
Count
Nutrition
480
Calories
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Ingredients:

Directions:

  1. Place first 6 ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer for 15 minutes or until vegetables are tender. Remove the carrot mixture from pan with a slotted spoon, and set aside. Reserve the cooking liquid, and set aside. Discard bay leaf.
  2. Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium heat. Add 1 1/2 teaspoons thyme and mushrooms; cook for 12 minutes or until mushrooms are tender, stirring occasionally. Remove from heat.
  3. Melt remaining 1 1/2 teaspoons butter in a medium heavy saucepan over medium heat. Add 2/3 cup chopped shallots and garlic; cook for 3 minutes or until tender, stirring frequently. Pour 1/2 cup reserved cooking liquid into a bowl. Weigh or lightly spoon 1.5 ounces (about 1/3 cup) all-purpose flour into a dry measuring cup; level with a knife. Add 1.5 ounces all-purpose flour to 1/2 cup reserved cooking liquid in bowl; stir with a whisk.
  4. Add remaining reserved cooking liquid, remaining thyme, cream, and sherry to pan with shallots; bring to a boil. Add flour mixture; stir with a whisk. Bring to a boil; reduce heat, and simmer until mixture thickens and is reduced to 3 cups (about 10 minutes), stirring frequently.
  5. Place the reserved carrot mixture, mushrooms, and shallot mixture in a large bowl, and stir to combine. Spoon 1 1/3 cups mixture into each of 6 (10-ounce) ramekins coated with cooking spray.
  6. Preheat oven to 400°.
  7. Weigh or lightly spoon whole-wheat flour and 3 ounces all-purpose flour into dry measuring cups, and level with a knife. Combine whole-wheat flour, 3 ounces all-purpose flour, baking powder, and parsley in a medium bowl, stirring with a whisk. Cut in 3 tablespoons chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2/3 cup buttermilk to whole-wheat flour mixture, stirring just until moist. Drop dough by tablespoonfuls onto vegetable mixture, dividing evenly among ramekins. Brush the remaining 2 tablespoons buttermilk over topping. Bake at 400° for 45 minutes or until crust is golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 480.12 Kcal (2010 kJ)
Calories from fat 123.33 Kcal
% Daily Value*
Total Fat 13.7g 21%
Cholesterol 28.43mg 9%
Sodium 979.03mg 41%
Potassium 1080.87mg 23%
Total Carbs 82.26g 27%
Sugars 28.89g 116%
Dietary Fiber 6g 24%
Protein 10.19g 20%
Vitamin C 39.3mg 66%
Vitamin A 0.3mg 10%
Iron 2.9mg 16%
Calcium 235.9mg 24%
Amount Per 100 g
Calories 114.05 Kcal (478 kJ)
Calories from fat 29.29 Kcal
% Daily Value*
Total Fat 3.25g 21%
Cholesterol 6.75mg 9%
Sodium 232.56mg 41%
Potassium 256.75mg 23%
Total Carbs 19.54g 27%
Sugars 6.86g 116%
Dietary Fiber 1.42g 24%
Protein 2.42g 20%
Vitamin C 9.3mg 66%
Vitamin A 0.1mg 10%
Iron 0.7mg 16%
Calcium 56mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.9
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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