1-Pot: Mushroom and Veal Pot Pie
Keys: Veal Pies Mushrooms Meats Pastry Canadian Canada North American
Yield: 4 servings
Ingredients:
1 lb Stewing veal
3 tbl All-purpose flour
1/4 tsp Salt
1/2 tsp Pepper
1 tbl Vegetable oil
1 x Onion, chopped
1 x Garlic clove, minced
2 x Carrots, chopped
3 cup Mushrooms, sliced
1/2 tsp Dried sage
2 cup Beef stock
2 tbl Dry vermouth [optl]
1 tbl Tomato paste
1 tsp Worcestershire sauce
1 cup Frozen peas
-------------- LIGHT BISCUIT TOPPING ---------------
1 1/4 cup All-purpose flour
1 tbl Fresh parsley, chopped
2 tsp Baking powder
3/4 tsp Baking soda
pn Salt
pn Pepper
3 tbl Butter, cold
3/4 cup Plain low-fat yogurt
Method:
Trim veal; cut into bite-size pieces. In plastic bag, combine flour with
salt and half of the pepper. toss veal in flour mixture, in batches if
necessary.
In large, deep nonstick skillet, heat half of the oil over medium-high
heat; brown meat in batches, adding remaining oil as necessary.
Transfer to plate; set aside.
Stir onion, garlic, carrots, mushrooms, sage and 1 tb water into
skillet; cook, stirring, for about 7 minutes or until golden and
moisture is evaporated. Stir in 2/3 cup water, stock, vermouth, tomato
paste, Worcestershire, remaining pepper and reserved meat.
bring to boil; reduce heat and simmer, covered, stirring occasionally,
for 1 hour. Uncover; cook for about 15 minutes or until meat is tender
and sauce is thickened. Stir in peas; let cool. Pour into 8-inch square
baking dish.
[Can be made ahead, covered and refrigerated up to 1 day. Let stand at
room temperature for 30 minutes before baking.]
Light Biscuit Topping: In large bowl, stir together flour, parsley,
baking powder, baking soda, salt and pepper; cut in butter until mixture
resembles coarse crumbs. Add yogurt all at once; stir with fork to make
soft, slightly sticky dough.
On lightly floured surface, gently knead dough 8 times or until smooth.
Gently pat out dough into 8-inch square. Cut into 16 equal squares.
Place over veal mixture in 4 rows. Bake in 450F 230C oven for 25-30
minutes or until bubbly, crust is golden and biscuits are cooked
underneath when gently lifted.
Serve with sauteed zucchini
carbohydrate, high source fibre, good source calcium, excellent source
iron
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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