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Who says you need meat to make a delicious pot pie? Robust, seasonal flavors, including “meaty” portobello mushrooms, thyme, and butternut squash are topped with mashed sweet potatoes for one great-tasting vegetarian meal.
Prep Time: 20 minutes
Cook Time: 1 hour and 5 minutes
Makes 6 servings
• 6 cups cubed winter vegetables, such as carrots, butternut squash, onion, and potatoes, cut into 3/4-inch pieces
• 1/2 pound portobello mushrooms, cut in half, then into 1/2-inch strips
• 2 tablespoons olive oil
• 1 pound sweet potatoes*
• 1 cup apple juice, divided
• 2 tablespoons butter
• 1/2 teaspoon McCormick Ground Nutmeg, divided
• 1 can (14½ ounces) vegetable broth
• 2 tablespoons cornstarch
• 1 teaspoon McCormick Garlic Salt
• 1 teaspoon McCormick Thyme Leaves
• 1 teaspoon McCormick Ground Mustard
Preheat oven to 425°F. Toss chopped vegetables and mushrooms with olive oil. Spread on two large baking sheets; place side by side in oven. Roast 25 minutes or until vegetables are golden in color.
Pierce sweet potatoes with fork and microwave 5-10 minutes or until tender, turning potatoes over halfway through cooking. Cool 5 minutes; remove skin. Mash with 1/4 cup apple juice, butter and 1/4 teaspoon nutmeg until smooth. Season with salt and pepper to taste. Keep warm.
Whisk together vegetable broth, 3/4 cup apple juice, cornstarch, garlic salt, thyme, mustard and 1/4 teaspoon nutmeg.
Pour into a large skillet; bring to a boil over medium heat. Simmer 2 minutes.
Add roasted vegetables and stir gently to combine.
Pour into a 2-quart casserole. Top with mashed sweet potatoes.
Bake at 425°F 20 minutes or until potatoes start to brown.
*Tip: You may substitute two cups of drained canned sweet potatoes for fresh sweet potatoes. Place potatoes and butter in microwave for 1-2 minutes, or until butter is melted and potatoes are warm. Remove from microwave and mash with 1/4 cup apple juice and 1/4 teaspoon nutmeg until smooth. Season with salt and pepper to taste. Keep warm. Continue with Step 3.
Per One Serving: About 290 Calories, Fat 10g, Protein 5g, Carbohydrates 45g, Cholesterol 11mg, Sodium 787mg, Fiber 8g
Recipe courtesy of McCormick® - Spices & Seasonings - www.mccormick.com/
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