Hybrid Pasty Hotdish and Easy Veggie Pot Pie Recipes

Vegetarians & Meat-Lovers: Split Table Recipes

Season 2, Episode 11: Hybrid Pasty Hotdish and Easy Recipe Veggie Pot Pie. Hello! My name is Julie Hoag. I'm an author, cookbook author, food blogger, family life blogger, and narrator. I have a hybrid split table family as far as diets go being that I'm a vegetarian, and main cook for the family, while my husband and three sons eat meat. So I cook in a unique way that I call hybrid where I'm making meals and recipes work for both diets. These two recipes are pie type recipes for dinner or supper, whichever term you use. The pasty hotdish recipe came from my grandma who was born in Finland and is a modified version of the traditional handheld pasties. And the other recipe is an easy pot pie recipe I made on the fly so I could enjoy a meatless pot pie while my family all had frozen already prepared pot pies for a meal. Necessity is the mother of invention, right?
Here are the recipes for your easy reference. One was taken from my cookbook, One Dish Two Diets, which is available on Amazon (scroll to the links below).
Easy Cooking Guide:
Easy Veggie Pot Pie Ingredients:

• 1 pie crust
• 2 baked potatoes, cooked with skin cut off (I microwaved them to cook them)
• 1/2 c. baby carrots cooked (I cooked them in the microwave)
• 10 oz. bag of mixed frozen vegetables, cooked (I used frozen and cooked them in microwave)
• 1 can cream of mushroom soup
• 1/4 c. skim milk
• 1/8 tsp. black pepper
• 1/4 tsp dried sage leaves

How to Instructions:

1. Cook veggies in microwave.
2. Mix milk, pepper, soup, and sage leaves, stir well.
3. Stir together all ingredients.
4. Scoop into a pie pan.
5. Lay the pie crust on top. Score.
6. Cook for about 30-40 minutes until gravy is bubbly and crust is golden.

Hybrid Pasty Hotdish Ingredients:

• 2 cups chopped rutabaga
• 1 c. sliced carrots
• 3/4 c. diced onion
• 2 1/2 c. diced potato (peeled)
• 2 tsp. coconut oil
• 1/2 c. vegetable broth
• 1/4 tsp. black pepper
• 1/4 tsp. rubbed sage
• 2 premade pie crusts
• 1 can of cream of mushroom soup
• 1 c. skim milk
• 2 c. browned ground beef
• 1 c. ketchup, for topping when serving

Instructions:

1. Preheat oven to 400 degrees.
2. Peel and cut up vegetables.
3. Whisk the broth, sage, & black pepper together.
4. Pour broth mixture over veggies, stir to coat.
5. Brown ground beef.
6. Grease 2 pie pans with coconut oil.
7. Use a slotted spoon to scoop veggies into pie pans, making the meatless one heavier on the veggies.
8. Drizzle 2-3 T. over veggies in pie pans.
9. Add ground beef to one.
10. Whisk milk and soup together.
11. Pour 1 c. soup mixture over each dish.
12. Lay pie crust over the tops. Score.
13. Bake at 400 degrees for 25 minutes on middle or low rack, then reduce heat to 350 degrees and cook for another 35-40 minutes. Cover edges with foil if needed to keep them from getting too brown.
14. Cut and serve with ketchup drizzled over the top.

Get host Julie Hoag's books:
American Midwest Cooking Quiches cookbook. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
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