Vegetable Pie with Sweet Potato Topping

Recipe by: Pat Crocker | from The Vegetarian Cook's Bible

Cookstr

Course: Main Course

Total Time: Under 4 Hours

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph DeLeo

The roasted vegetables are naturally sweet and when combined with the sweet potato topping, it makes a memorable buffet or company dinner entrée.

Yield: Serves 6

INGREDIENTS

1 cup boiling water (250 mL)
4 large dried black mushrooms
3 cups 1-inch (2.5 cm) cubes rutabaga (750 mL)
2 carrots, cut into 1-inch (2.5 cm) pieces
2 parsnips, cut into 1-inch (2.5 cm) pieces
3 tbsp olive oil, divided (45 mL)
2 potatoes, cut into eighths
2 onions, cut into eighths
6 cloves garlic, peeled and left whole
1 leek, white and light green parts, cut into 1-inch (2.5 cm) pieces
2 tbsp chopped fresh sage (25 mL)
2 tbsp fresh thyme leaves (25 mL)
1 cup broccoli florets (250 mL)
1 cup frozen peas (250 mL)
2 tbsp cornstarch (25 mL)
1 cup tomato juice, divided (250 mL)
½ cup dry red wine (125 mL)

Topping:

3 large sweet potatoes, each cut into 4 chunks
2 tbsp butter (25 mL)
¼ cup natural yogurt (50 mL)
½ tsp salt (2 mL)
½ tsp ground nutmeg (2 mL)

Equipment:

13-by 9-inch (3 L) baking dish

Directions

Preheat oven to 400°F (200°C)

1. In a bowl, pour water over mushrooms and set aside to soak for 20 minutes. Drain, reserving ½ cup (125 mL) of the soaking liquid, and squeeze mushrooms dry. Set aside.

2. Meanwhile, in baking dish, combine rutabaga, carrots, parsnips and 1½ tbsp (22 mL) of the oil. Toss to coat well. Roast in preheated oven for 30 minutes. Add potatoes, onions, garlic, leek, sage, thyme and remaining 1½ tbsp (22 mL) of the oil. Toss to combine. Roast for 40 to 50 minutes or until vegetables are browned and tender (onions may be slightly charred). Remove dish from oven. Reduce oven temperature to 375°F (190°C).

3. Meanwhile, make Topping: Fill a large saucepan to the halfway point with cold water and add sweet potatoes. Bring to a boil over high heat. Cover, reduce heat and simmer for 20 minutes or until soft. Drain and rinse with cold water. Remove and discard skins. Return sweet potatoes to the pan. Using a potato masher, mash sweet potatoes. Beat in butter, yogurt, salt and nutmeg. Set aside.

4. Add reserved mushrooms, broccoli and peas to roasted vegetables in baking dish and stir to mix well.

5. In a small saucepan, mix cornstarch with ¼ cup (50 mL) of the tomato juice to make a smooth paste. Whisk in the remaining ¾ cup (175 mL) of tomato juice, red wine and reserved mushroom soaking liquid. Bring to a boil over medium heat. Reduce heat and simmer, stirring often, for 4 minutes or until sauce is thickened.

6. Pour sauce over roasted vegetables in baking dish. Stir to mix well. Spoon sweet potato topping over vegetables and smooth with a spatula.

7. Bake in preheated oven for 20 minutes or until topping is browned and vegetable mixture is bubbly around the edges. Let stand for 5 minutes before serving.

Variations:

Omit cornstarch and replace tomato juice with 1 cup (250 mL) of tomato sauce and follow directions for sauce in Step 5.

For protein, add 2/3 cup (150 mL) shredded Swiss or Cheddar cheese or 1 cup (250 mL) cooked legumes or chopped nuts in Step 4.

Notes

Recipe may be prepared to the end of Step 6. Cover tightly and refrigerate over night or freeze for up to 3 months. Return to room temperature before baking.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 339kcal (17%)

Sodium 285mg (12%)

Total Carbohydrate 52g

Fiber 10g

Fat 12g (18%)

Trans Fat 0g

Saturated Fat 4g (19%)

Monounsaturated Fat 6g

Polyunsaturated Fat 1g

Cholesterol 12mg (4%)