VEGETABLE POT PIE / PIES WITH MASHED POTATO CRUST

Vegetable Pot Pie / Pies With Mashed Potato Crust image

Provided by TishT

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

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1/4 cup olive oil
1 lb potato, peeled and diced
2 large carrots, peeled and thinly sliced
4 ounces mushrooms, sliced
4 ounces green beans, cut into 1-inch pieces
2 large celery ribs, chopped
1/4 cup all-purpose flour
1 cup milk
1 (13 3/4 ounce) can chicken broth or 1 (13 3/4 ounce) can vegetable broth
1 teaspoon salt
1/2 teaspoon dried tarragon
1/4 teaspoon white pepper
2 cups mashed potatoes
2 tablespoons butter or 2 tablespoons margarine
1 large egg, beaten
2 tablespoons parsley, chopped

Steps:

In a 3 qt saucepan over medium heat, heat the olive oil, and in it cook the potatoes, carrots, mushrooms, green beans, and celery until tender, stirring occasionally.
Mix the flour and milk in a measuring cup.
Stir into the saucepan along with the chicken broth, salt, tarragon, and pepper.
Bring to a boil over high heat.
Reduce the heat to low; cover and simmer 15 minutes or until the vegetables are tender.
Spoon the vegetable mixture into four 2 cup aluminum pie plates or other ovenproof casseroles or containers.
Preheat the oven to 425°F.
In a medium bowl, combine the mashed potatoes, butter, egg, and parsley.
Top each container with some of the potato mixture, spreading it evenly to cover the surface.
Bake 20-25 minutes or until the tops are golden.