Vegetable Pie

Name: Vegetable Pie
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons basil; 1 teaspoon basil; 3 bread, crumbled; 118 milliliters butter; 2 teaspoons butter; 4 teaspoons butter; 1 large carrot, sliced into rounds; 237 milliliters cheddar cheese, grated; 118 milliliters frozen corn; 0 teaspoons Hungarian paprika; 1 teaspoon Hungarian paprika; 0 teaspoons marjoram; 1 teaspoon marjoram; 237 milliliters milk; 237 milliliters mushroom, sliced; 1 teaspoon mustard; 0 teaspoons nutmeg; 1 teaspoon oil; 1 onion, chopped; 118 milliliters frozen peas; 1 potato, diced; 6 servings salt and pepper; 2 teaspoons cold water; 118 milliliters wheat flour; 237 milliliters white flour; 3 teaspoons white flour

This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 12g of protein, 28g of fat, and a total of 458 calories. If you have marjoram, nutmeg, carrot, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

-------Prepare crust----------.

Ingredients you will need

Crust

Mix flour and butter with fingers, add water slowly until dough can be formed into a ball

Ingredients you will need

Butter

Dough

All Purpose Flour

Water

Roll dough to fit a circular or square baking dish, depending on your geometric preference Grease dish and prebake crust for 15-20 minutes at 350 (poke the bottom of the crust with a fork).---------Prepare vegetable filling---------.Fry onion in oil until tender; add potato and carrot; add basil, marjoram, and paprika; salt and pepper to taste; cover for a few minutes, stirring occasionally

Ingredients you will need

Salt And Pepper

Vegetable

Marjoram

Paprika

Carrot

Potato

Basil

Crust

Dough

Onion

Roll

Cooking Oil

Equipment you will use

Baking Pan

Add peas, corn, and mushrooms; cover for a few more minutes, stirring occasionally (you might want to remove the cover at some point to cook off some water).-----------Prepare sauce----------.Melt butter and add flour, cooking at low temperature to thicken and brown

Ingredients you will need

Mushrooms

Butter

All Purpose Flour

Sauce

Water

Corn

Peas

Add the milk and reheat slowly Turn off the heat and add cheese, mustard, and nutmeg.----------Prepare topping-----------.Melt the butter and crumble the bread into the pan (stale bread works well)

Ingredients you will need

Mustard

Butter

Cheese

Nutmeg

Bread

Milk

Equipment you will use

Frying Pan

Add the spices and brown.------------Make a pie-----------.

Ingredients you will need

Spices

Add the vegetable filling to your nicely precooked crust (spoon it in with a slotted spoon to cut down on extra water)

Ingredients you will need

Vegetable

Crust

Water

Equipment you will use

Slotted Spoon

Pour the sauce over the filling and mix it lightly with a rubber spatula

Ingredients you will need

Sauce

Equipment you will use

Spatula

Sprinkle the bread crumb topping over the top of the pie Cook for about 50 minutes at 350, let stand for 10 minutes or so, eat.Because this crust is hearty, I prefer to precook it a bit.Experiment with this to find your own preference.The trick to this recipe is preparing the filling, sauce, and topping concurrently.I usually end up finishing up the sauce last, but I have not given up hope.

Ingredients you will need

Bread

Sauce