Turkey Again? Try A Hearty Roasted Vegetable Pie Recipe Instead

November 24, 2015

Turkey Again? Try A Hearty Roasted Vegetable Pie Recipe Instead


Not everyone appreciates turkey for Thanksgiving, and having another option is a good idea. So why not try a roasted vegetable pie with fall harvest vegetables, including tremendous mushrooms, and a beautiful phyllo crust? I don’t think anyone will have a problem with this.


Overview

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Yield: Makes 8-10 servings

Ingredients

  • 11/2 cups butternut squash, diced
  • 11/2 cups sliced carrots
  • 11/2 cups sliced turnips
  • 11/2 cups diced red onion
  • 11/2 cups diced red pepper
  • 11/2 cups peeled and quartered Brussels sprouts
  • Olive oil
  • Kosher salt & fresh ground pepper
  • 8 oz mixed mushrooms, sliced: shiitake, cremini, oyster – pretty much anything you like though a white button mushroom has very little flavor
  • 1 Tablespoon butter
  • 2 cloves garlic, minced
  • 1 Tablespoon each fresh rosemary & thyme
  • 2 Tablespoons flour
  • 2 cups vegetable broth
  • 1 Tablespoon each Dijon mustard & Worcestershire sauce
  • Melted butter
  • 6-8 sheets phyllo dough

Instructions

  1. Preheat oven to 425 degrees F.
  2. Place squash, carrots, turnips, red onion, red peppers and sprouts on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with a tablespoon salt and 1/2 tablespoon pepper – mix well and bake 25 minutes or until almost soft but still a bit crisp and remove from oven.
  3. While they roast, cook mushrooms in one tablespoon each of olive oil and butter until softened, about 5 minutes. Add flour to the mushrooms and cook about a minute, then add chicken broth and stir until smooth – add Worcestershire, Dijon and the roasted vegetables - simmer on low until thickened then let cool slightly and put into an oven proof dish.
  4. Brush sheets of phyllo dough with melted butter, crumple up and place on top of filling – repeat with as many sheets as necessary to cover top of casserole.
  5. Bake at 350 degrees F about 30 minutes or until golden brown on top – let cool slightly and serve.



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