Healthy Vegetarian Pot Pie

Ingredients:

  • 1 can (15 ounce) white beans, rinsed and drained
  • 1 tablespoon rosemary, finely chopped
  • 2 tablespoons organic butter
  • 1/4 cup vegetable stock + extra
  • 1/4 yellow onion, roughly chopped
  • 1 medium carrot, washed, trimmed, chopped into bite-sized pieces
  • 1 celery stalk, washed, trimmed, chopped into bite-sized pieces
  • 1 medium white potato, washed, chopped into bite-sized pieces
  • 1/2 cup string beans, washed, chopped into bite-sized pieces
  • 1/2 red pepper, washed, cored, chopped into bite-sized pieces
  • 1/2 broccoli floret, chopped into bite-sized pieces
  • 1 pastry sheet, room temperature and brushed lightly with butter
    sea salt and pepper

Directions:

  1. Preheat oven to 425F degrees.
  2. Place white beans and rosemary into a food processor with vegetable stock. Purée until smooth and creamy. Add additional vegetable stock to thin if desired. This white bean purée will be your “gravy.” Set aside.
  3. Heat butter in a large saucepan. Cook onion, carrot and celery in butter for 3 to 5 minutes stirring frequently. Add potato, beans, bell pepper and broccoli. Sauté until vegetables are just slightly cooked and the edges are slightly brown. Season with salt and pepper.
  4. Divide the roasted vegetables between four small bowls. Pour white bean and rosemary gravy evenly between the bowls.
  5. Take the pastry sheet and lay half of the sheet across each of the veggie bowls. Seal and tuck the edges.
  6. Bake in preheated oven for 30 minutes or until the crust is brown.

Serves 4 (at 500 calories each)

Back to the main Let’s Get Healthy Together page.