How To Make A Veg Pot Pie

How To Make A Veg Pot Pie

Fixings Veg Pot Pie

2 tablespoons olive oil
1 onion, slashed
8 ounces mushrooms
1 clove garlic, minced
2 enormous carrots, diced
2 potatoes, stripped and diced
2 stems celery, cut 1/4 inch wide
2 cups cauliflower florets
1 cup new green beans, managed and snapped into 1/2 inch pieces
3 cups vegetable stock
1 teaspoon fit salt
1 teaspoon ground dark pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe baked good for twofold outside layer pie

Veg Pot Pie

DirectionsInstructions Checklist

Stage 1

Preheat stove to 425 degrees F (220 degrees C).

Stage 2

Heat oil in an enormous skillet or pan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, blending regularly.

Mix in carrots, potatoes, and celery. Mix in cauliflower, green beans, and vegetable stock. Heat to the point of boiling, then, at that point, turn heat down to a stew.

Cook until vegetables are scarcely delicate, around 5 minutes. Season with salt and pepper.

Stage 3

In a little bowl, blend the cornstarch, soy sauce, and 1/4 cup water until cornstarch is totally broken up. Mix into vegetables, and cook until sauce thickens, around 3 minutes.

Stage 4

Carry out 1/2 of the batter to line a 11×7 inch baking dish. Empty the filling into the baked good lined dish. Carry out excess batter, orchestrate over the filling, and seal and woodwind the edges.

Stage 5

Prepare in preheated broiler for 30 minutes, or until the outside layer is brown.

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