Delicious vegetarian pot pie loaded with nutrient-rich vegetables

You won't miss the meat when you bite into this flavourful, vitamin-packed pie enriched with bits of cheddar cheese.

Vegetable Pot Pie

30 ml (2 tbsp) butter

2 celery stalks, coarsely chopped

1 yellow onion, coarsely chopped

1 large carrot, peeled and cut into small chunks

1 small red bell pepper, seeded and coarsely chopped

3 ml (3/4 tsp) dried thyme, crumbled

45 ml (3 tbsp) all-purpose flour

250 ml (1 cup) vegetable broth or bouillon

250 ml (1 cup) fresh broccoli florets

250 ml (1 cup) fresh cauliflower florets

250 ml (1 cup) frozen or fresh pearl onions

60 g (2 oz) cheddar cheese, cut into small cubes

Lattice pastry top or plain pastry circle for single-crust 23-cm (9-inch) pie

In a large non-stick saucepan over medium heat, melt butter. Add celery, onion, carrot, pepper and thyme. Saute until vegetables are tender, 10 minutes.

Stir in flour until well blended. Stir in broth. Increase heat to medium-high. Add broccoli, cauliflower and pearl onions. Bring to a boil, then lower heat and simmer, uncovered, for 15 minutes. Remove saucepan from heat. (If making ahead, let cool to room temperature. Cover and refrigerate.)

Preheat oven to 200 C (400 F).

Spread vegetable mixture in a 23-cm (9-inch) glass or ceramic pie plate. Top with cheese. Cover filling with pastry. Trim edges. (If crust is not lattice, cut 6 long slits in it to vent steam.) Place dish on a baking sheet.

Bake until pastry is golden and filling is bubbly, 25 to 30 minutes. Let stand for 10 minutes before serving.

Makes 6 servings.

Tip: To make a lattice pie crust, roll out a piece of dough 13 or 15 cm (5 or 6 inches) wide and longer than the pie plate by 5 cm (2 inches). Cut into 1-cm ( 1/2-inch) strips - 10 or 12 are plenty. Start at one side to weave strips over the pie, bending back strips made in one direction to allow you to lay strips in the other direction. When weaving is finished, trim the ends.

Source: "Vegetables for Vitality" by Readers Digest Canada.