Gluten Free Recipe: Pastry Free Veggie Pot Pie

Gluten free pot pie

Pastry-Free Veggie Pot Pie

Serves 6-8
Free of: All top allergens and gluten-free

Ingredients:
4   tbsp. olive oil
1   cup  each: carrots, parsnips, leeks and potatoes, diced to ½-inch
1   cup pearl onions, peeled
1   cup button mushrooms, halved
1   cup  frozen peas, thawed
1⁄2   cup parsley, chopped
2   teaspoon  fresh thyme, chopped
1⁄4   cup  tapioca flour
Salt and pepper
4   cups  vegetable stock [Look for allergen-free, g-f brands]

Topping:
6 medium-sized Yukon potatoes, peeled, thinly sliced on a mandolin

Directions:
1.  Pre-heat oven to 375º F.

2.  In a large pot, heat half the olive oil over medium heat. Add carrots, parsnips, leeks, potatoes and onions. Sauté for 4-6 minutes, then add mushrooms, peas and herbs.

3.  Continue to cook for a further 3-4 minutes, stir in flour, salt and pepper. Mix thoroughly, and add stock. Bring to a boil, then reduce to a simmer and cook until vegetables are tender, about 15-18 minutes. Place filling in a 9×12 baking dish or equivalent.

4.  Top the dish with layered potato slices, brush with reserved olive oil, season with salt and pepper and bake in oven for 35-40 minutes or until potatoes are golden.

Credit: Photograph and recipe are from © 2011 National Foundation for Celiac Awareness. All rights reserved.

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