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1-Pot: Mushroom & Veal Pot Pie

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1 lb Stewing veal
3 tbsp All-purpose flour
1/4 tsp Salt
1/2 tsp Pepper
1 tbsp Vegetable oil
1 Onion, chopped
1 Garlic clove, minced
2 Carrots, chopped
3 cup Mushrooms, sliced
1/2 tsp Dried sage
2 cup Beef stock
2 tbsp Dry vermouth [optl]
1 tbsp Tomato paste
1 tsp Worcestershire sauce
1 cup Frozen peas

MMMMMLIGHT BISCUIT TOPPING

1 1/4 cup All-purpose flour
1 tbsp Fresh parsley, chopped
2 tsp Baking powder
3/4 tsp Baking soda
pinch Salt
pinch Pepper
3 tbsp Butter, cold
3/4 cup Plain low-fat yogurt

Instructions:

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 sauted zucchini

4 servings for $16.70CDN [Nov 95]

Per Serving: about 500 calories, 36 g protein, 15 g fat, 32 g
carbohydrate, high source fibre, good source calcium, excellent
source iron

Source: Canadian Living magazine, Nov 95 Presented in article "Hearty
& Healthy: Casseroles See The Light" Recipe by Canadian Living Test
Kitchen

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