Mushroom and Root Vegetable Pot Pie

I will be honest- I liked this a lot. My husband didn't. Root vegetables are sweet and hearty. It is filling while still being good for you! I think my husband has a somewhat poor opinion of any dish that doesn't have meat in it. I'm not saying that's bad. We're just different eaters!! I am sure this dish would be amazing with beef or sausage added to it for all your carnivores out there!

Mushroom and Root Vegetable Pot Pie

Yield: 6 Servings ; 351 calories per serving

2 cups (1/2 inch thick) slices carrot

2 cups (1/2 inch thick) slices rutabaga

2 cups (1/2 inch thick) slices parsnip

3 cups organic vegetable broth

2 cups fat free milk

1 bay leaf

1 tablespoon butter, divided

1 tablespoon chopped fresh thyme, divided

3 (4 ounce) packages pre-sliced exotic mushroom blend

2/3 cup finely chopped shallots

2 garlic cloves, minced

1.5 ounces all-purpose flour (about 1/3 cup)

2 tablespoons heavy whipping cream

1 tablespoon dry sherry

cooking spray

3.2 ounces whole wheat flour (about 2/3 cup)

3 ounces all purpose flour (about 2/3 cup)

1 1/2 teaspoon baking powder

2 teaspoons minced fresh parsley

3 tablespoons chilled butter, cut into small pieces

2/3 cup plus 2 tablespoons fat free buttermilk, divided

1. Place first 6 ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer for 15 minutes or until vegetables are tender. Remove the carrot mixture from the saucepan with a slotted spoon, and set aside. Reserve the cooking liquid, and set aside. Discard bay leaf.

2. Heat 1 1/2 teaspoons butter in a large non-stick skillet over medium heat. Add 1 1/2 teaspoons thyme and mushrooms; cook for 12 minutes or until mushrooms are tender, stirring occasionally. Removed from heat.

3. Melt remaining 1 1/2 teaspoons butter in a medium heavy saucepan over medium heat. Add 2/3 cup chopped shallots and garlic; cook for 3 minutes, stirring frequently. Pour 1/2 cup reserved cooking liquid into a bowl. Weigh or lightly spoon 1.5 ounces (about 1/3 cup) all purpose flour into a dry measuring cup; level with a knife. Add 1.5 ounces all-purpose flour to 1/2 cup reserved cooking liquid in bowl; stir with a whisk.

4. Add remaining reserved cooking liquid, remaining thyme, cream, and sherry to pan with shallots; bring to a boil. Add flour mixture; stir with a whisk. Bring to a boil; reduce heat and simmer until mixture thickens (about 10 minutes) stirring frequently.

5. Place the reserved carrot mixture, mushrooms, and shallot mixture in a large bowl, and stir to combine. Spoon 1 1/2 cups mixture into each of 6 (10 ounce) ramekins coated with cooking spray (I baked mine in a large 10-inch deep dish pie plate).

6. Preheat oven to 400

7. Weigh or lightly spoon whole wheat flour and 3 ounces all purpose flour into dry measuring cups, and level with a knife. COmbine whole wheat flour, 3 oz. all purpose flour, baking powder, and parsley in a medium bowl, stirring with a whisk. Cut in 3 tablespoons chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add 2/3 cup buttermilk to flour mixture, stirring just until moist. Drop dough by tablespoonfuls onto vegetable mixture, dividing evenly among ramekins. Brush the remaining 2 tablespoons buttermilk over topping. Bake at 400 for 45 minutes or until crust is golden brown.