Vegetable pot pie
Uncooked red potato(es)
¼ pound(s), small, cut into 1/4-inch dice
1 medium, peeled and cut into 1/4-inch pieces
1 small, chopped
2 medium clove(s), minced
Frozen peas and carrots
Canned kidney beans
10½ oz, 1 can, rinsed and drained
⅛ tsp, freshly ground
2 sheet(s), (12 x 17-inch), thawed according to package directions
- Preheat the oven to 400°F. Spray a 1-quart baking dish with nonstick spray. Bring the potatoes with enough water to cover to a boil in a large saucepan. Reduce the heat and simmer 6 minutes. Add the parsnip and simmer 2 minutes; drain.
- Melt butter in nonstick skillet over medium-high heat. Add onion, garlic, basil, and thyme; cook, stirring occasionally, until onion softens, about 4 minutes. Add parcooked potatoes and parsnip, and the peas and carrots; cook, stirring frequently, until softened, about 2 minutes. Add kidney beans and cook, stirring, about 1 minute longer.
- Combine the cornstarch and 1/2 cup of the milk in a bowl until blended; stir in the remaining 1 cup milk, the mustard, salt, and pepper. Add the milk mixture to the skillet and cook, stirring constantly, until the mixture just comes to a simmer and thickens, about 3 minutes. Transfer the mixture to the baking dish.
- Place 1 phyllo sheet on a work surface; spray lightly with nonstick spray then fold in half, short side to short side. Lightly spray the top with nonstick spray. Set the sheet, sprayed-side up, over the baking dish letting any extra drape over the sides. Repeat with remaining phyllo sheet. Carefully roll and tuck the overhanging phyllo under. Bake until the top is golden and the filling is bubbling and thick, about 20 minutes. Let stand 5 minutes before serving. Yields 1/2 of pot pie per serving.