Vegetarian Tex Mex Pot Pie Recipes

TEX -MEX POT PIE

Steps:

• Preheat oven to 375 degrees.
• Brown and crumble ground beef. Stir in beans and salsa.
• Transfer to a lightly greased 8 inch square baking pan.
• Arrange polenta over meat mixture, overlapping if necessary to cover the surface.
• Sprinkle with cheddar cheese.
• Bake 25 minutes, until bubbly and lightly browned.

VEGGIE POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
• In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
• Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
• Bake in preheated oven for 30 minutes, or until the crust is brown.

VEGETARIAN TEX-MEX SHEPHERD'S PIE

Steps:

• Boil potatoes until tender, drain and mash.
• Blend with milk, parsley, butter and 1/2 tsp.
• each of salt and pepper.
• Heat oil and sauté carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes.
• Add bulgur and flour; cook, stirring for 1 minute.
• Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes.
• Add corn and remaining salt and pepper.
• Spread vegetable mixture in 8 inch glass baking dish.
• Spread potatoes on top and broil for 2 minutes or until golden.