Shepherd's Vegetable Pie

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Ideal for warming body and spirit on a cold winter night, this has become one of our favorite meals. Serve with green salad and crusty bread.

400
Calories
20g
Fat
15g
Protein
6
Servings

Ingredients

3/4 c cubed tofu
1 T soy sauce
1 T cornstartch
1 1/2 c Stonyfield Organic Whole Milk Plain Yogurt
2 c peeled and cubed carrots
1 c unpeeled and cubed parsnips
2 c peeled and cubed butternut squash
1 T butter
2 c sliced mushrooms
1 red bell pepper (cored, seeded and diced)
1 clv garlic (minced)
1 t ground ginger
1/2 t salt
2 T cornstarch
1/4 t kelp powder (optional)
1/8 t cayenne pepper
1 c Stonyfield Organic Whole Milk
3/4 c grated Jarlsberg or Swiss cheese
1 pie crust (10-inch)
Nutrition Information: 
Calories: 
400
Calories from Fat: 
180
Total Fat: 
20g
Saturated Fat: 
7g
Cholesterol: 
20mg
Sodium: 
680mg
Total Carbohydrate: 
42g
Dietary Fiber: 
6g
Sugars: 
12g
Protein: 
15g
Calcium: 
40%

Preparation:

Step 1

Preheat oven to 375°. Combine the tofu and soy sauce; set aside. Add the cornstarch to the yogurt and set aside. Steam the carrots, parsnips, and squash until tender, about 12-15 minutes.

Step 2

Melt the butter in a large, deep skillet over low to medium heat; add the mushrooms, red pepper, garlic, ginger, and salt and saute until brown. Combine the cornstarch, optional kelp powder, cayenne, and milk, and add to the mushroom mixture. Bring to a boil, stirring constantly and boil for 1 minute.

Step 3

Remove the mushroom mixture from the heat and stir in the cheese. Stir in the tofu and the yogurt mixture. Stir in the steamed vegetables, and transfer the mixture to an ungreased 10-inch deep-dish pie plate. Top with the unbaked crust, and slash the crust to let steam escape. Bake the pie for 35 - 40 minutes, until lightly browned.

Ingredients

3/4 c cubed tofu
1 T soy sauce
1 T cornstartch
1 1/2 c Stonyfield Organic Whole Milk Plain Yogurt
2 c peeled and cubed carrots
1 c unpeeled and cubed parsnips
2 c peeled and cubed butternut squash
1 T butter
2 c sliced mushrooms
1 red bell pepper (cored, seeded and diced)
1 clv garlic (minced)
1 t ground ginger
1/2 t salt
2 T cornstarch
1/4 t kelp powder (optional)
1/8 t cayenne pepper
1 c Stonyfield Organic Whole Milk
3/4 c grated Jarlsberg or Swiss cheese
1 pie crust (10-inch)
Nutrition Information: 
Calories: 
400
Calories from Fat: 
180
Total Fat: 
20g
Saturated Fat: 
7g
Cholesterol: 
20mg
Sodium: 
680mg
Total Carbohydrate: 
42g
Dietary Fiber: 
6g
Sugars: 
12g
Protein: 
15g
Calcium: 
40%

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