ROOT VEGETABLE POT PIE

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Root Vegetable Pot Pie image

This melange from underground veggies is a great way to use up those leftover biscuits from brunch before they turn into hockey pucks. But if you don't have leftover biscuits, it works well to use biscuits from a can or quickly whip up your favorite family recipe!

Provided by caitlinleah

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h20m

Yield 8

Number Of Ingredients 15

3 large carrots, chopped
1 small onion, chopped
3 red potatoes, chopped
3 parsnips, chopped
2 small turnips, chopped
3 celery ribs, chopped
½ cup lentils
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
3 cups water, or as needed
1 teaspoon salt
12 biscuits
½ cup grated Colby Jack cheese

Steps:

  • Combine carrots, onion, red potatoes, parsnips, turnips, celery, lentils, garlic, oregano, rosemary, and thyme in a large pot. Cover with water and bring to a boil. Lower heat and simmer, stirring occasionally, until vegetables and lentils are tender, about 30 minutes. Add more water if needed.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
  • Pour cooked vegetables and lentils into the prepared pan. Gently layer biscuits atop the vegetables. Sprinkle with Colby Jack cheese.
  • Bake in the preheated oven until vegetables are bubbling and cheese is browned, 20 to 40 minutes.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 51 g, Cholesterol 8.7 mg, Fat 11.8 g, Fiber 7.3 g, Protein 10.4 g, SaturatedFat 3.3 g, Sodium 958 mg, Sugar 5.4 g

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