Creamy Veggie Pot Pie with Rosemary
By: Noelle Twiggs
Published: November 10, 2011

One of my husband’s favorite fall meals is a pot pie. In my feel-good interpretation of this classic comfort food, I use an abundance of veggies with a creamy white bean and rosemary puree (instead of gravy made with white flour). For my husband, I keep a touch of the rich, flaky pastry crust. But you could easily enjoy these creamy veggies over a piece of whole grain or sprouted grain toast. I like to serve these pot pies piping hot with a small salad. I’d love to know what you think.
 
Creamy Veggie Pot Pie with Rosemary
Serving Size: 4 (~500 calories each)
	1 can (15 ounce) white beans, rinsed and drained
	1 tablespoon rosemary, finely chopped
	2 tablespoons organic butter
	1/4 cup vegetable stock + extra
	1/4 yellow onion, roughly chopped
	1 medium carrot, washed, trimmed, chopped into bite-sized pieces
	1 celery stalk, washed, trimmed, chopped into bite-sized pieces
	1 medium white potato, washed, chopped into bite-sized pieces
	1/2 cup string beans, washed, chopped into bite-sized pieces
	1/2 red pepper, washed, cored, chopped into bite-sized pieces
	1/2 broccoli floret, chopped into bite-sized pieces
	1 pastry sheet, room temperature and brushed lightly with butter
	sea salt and pepper
Preheat oven to 425F degrees.
Place white beans and rosemary into a food processor with vegetable stock. Purée until smooth and creamy. Add additional vegetable stock to thin, if desired. This white bean purée will be your “gravy”. Set aside.
Heat butter in a large saucepan. Cook onion, carrot and celery in butter for 3 to 5 minutes, stirring frequently. Add potato, beans, bell pepper and broccoli. Sauté until vegetables are just slightly cooked and the edges are slightly brown. Season with salt and pepper.
Divide the roasted vegetables between two small bowls. Pour white bean and rosemary gravy evenly between the two bowls.
Take the pastry sheet and lay half of the sheet across each of the veggie bowls. Seal and tuck the edges. Bake in preheated oven for 30 minutes, or until the crust is brown.
For more healthy vegetarian recipes and slimming meal ideas for the upcoming holiday season visit Green Lemonade.