Vegetable pot pie

13
7
6
Smartpoints value per serving
Total Time
1 hr 6 min
Prep
19 min
Cook
47 min
Serves
2
Difficulty
Moderate
Nothing says down-home comfort like a pot pie, but unlike traditional pies, which usually feature chicken or other type of meat, this one has a healthy, low-fat profile. The potatoes, parsnips, onions, peas, carrots, and beans are flavored with dried basil, dried thyme, low-fat milk, and Dijon mustard to keep this recipe hearty yet lightened in calories. After transferring the filling to a baking dish, simply drape two phyllo sheets over, then tuck in any overhang before baking—there's no homemade crust required. To complete the meal, you can serve this satisfying vegetarian entrée with a simply dressed mixed green salad alongside.

Ingredients

uncooked red potato(es)

¼ pound(s), small, cut into 1/4-inch dice

uncooked parsnip(s)

1 medium, peeled and cut into 1/4-inch pieces

unsalted butter

½ Tbsp

uncooked onion(s)

1 small, chopped

garlic clove(s)

2 medium clove(s), minced

dried basil

¾ tsp

dried thyme

¼ tsp

frozen peas and carrots

½ cup(s)

canned kidney beans

10½ oz, 1 can, rinsed and drained

cornstarch

½ Tbsp

low-fat milk

1½ cup(s)

Dijon mustard

2 tsp

table salt

½ tsp

black pepper

tsp, freshly ground

phyllo dough

2 sheet(s), (12 x 17-inch), thawed according to package directions

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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