Lightened-Up Vegetable Pot Pie
By: Susan Harrell
Published: Wednesday, December 4, 2013 - 3:44pm

Ingredients




1 medium sweet potato, peeled and diced
1/2 red onion, chopped
3 cloves of garlic, minced
3 medium Portobellos, big dice
4 medium carrots, diced
1 small bunch of swiss chard or kale, chopped and ribs removed
1 cup peas
1 teaspoon buter
1 teaspoon flour
1 cup skim milk
1/2 shredded swiss cheese
dash of nutmeg
salt and pepper

Preparation

1 Saute the sweet potato and carrots in some coconut oil for about 6-7 minutes. 2 Now add in the mushrooms for about 3 minutes, then add in the onion. 3 After another 2 minutes, add in the greens for 4 minutes. Followed by the garlic until fragrant (2 minutes) 4 Remove vegetables and set aside. 5 Melt the butter in the pan. Add in the flour to make a roux. Slowly whisk in the milk. Bring to a boil, reduce heat and add swiss cheese and a dash of nutmeg. 6 Reheat the vegetables mixture in the bechamel sauce and put in a 8 x 8 pan. 7 Put in a preheated 30F oven for about 30 minutes. 8 Let rest for 5 minutes

About

There is something very comforting about a homemade pot pie; whether it be chicken or vegetarian. Unfortunately it is not the healthiest dish when it is made at a restaurant or just plain good ole' home cooking. When I was buying some pie crust for the holidays last week, seeing Phylo dough sparked a bit of ingenuity on my part. I started thinking that it would make a great crust for a pot pie. Less calories, less fat and a whole lot less carbohydrates.