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Title: 1-Pot: Mushroom and Veal Pot Pie
Categories: Veal Pie Canadian Mushroom
Yield: 4 Servings

1lbStewing veal
3tbAll-purpose flour
1/4tsSalt
1/2tsPepper
1tbVegetable oil
1 Onion, chopped
1 Garlic clove, minced
2 Carrots, chopped
3cMushrooms, sliced
1/2tsDried sage
2cBeef stock
2tbDry vermouth [optl]
1tbTomato paste
1tsWorcestershire sauce
1cFrozen peas
LIGHT BISCUIT TOPPING
1 1/4cAll-purpose flour
1tbFresh parsley, chopped
2tsBaking powder
3/4tsBaking soda
 pnSalt
 pnPepper
3tbButter, cold
3/4cPlain low-fat yogurt

Trim veal; cut into bite-size pieces. In plastic bag, combine flour with salt and half of the pepper. toss veal in flour mixture, in batches if necessary.

In large, deep nonstick skillet, heat half of the oil over medium-high heat; brown meat in batches, adding remaining oil as necessary. Transfer to plate; set aside.

Stir onion, garlic, carrots, mushrooms, sage and 1 tb water into skillet; cook, stirring, for about 7 minutes or until golden and moisture is evaporated. Stir in 2/3 cup water, stock, vermouth, tomato paste, Worcestershire, remaining pepper and reserved meat. bring to boil; reduce heat and simmer, covered, stirring occasionally, for 1 hour. Uncover; cook for about 15 minutes or until meat is tender and sauce is thickened. Stir in peas; let cool. Pour into 8-inch square baking dish.

[Can be made ahead, covered and refrigerated up to 1 day. Let stand at room temperature for 30 minutes before baking.]

Light Biscuit Topping: In large bowl, stir together flour, parsley, baking powder, baking soda, salt and pepper; cut in butter until mixture resembles coarse crumbs. Add yogurt all at once; stir with fork to make soft, slightly sticky dough.

On lightly floured surface, gently knead dough 8 times or until smooth. Gently pat out dough into 8-inch square. Cut into 16 equal squares. Place over veal mixture in 4 rows. Bake in 450F 230C oven for 25-30 minutes or until bubbly, crust is golden and biscuits are cooked underneath when gently lifted.

Serve with saut‚ed zucchini

4 servings for $16.70CDN [Nov 95]

Per Serving: about 500 calories, 36 g protein, 15 g fat, 32 g carbohydrate, high source fibre, good source calcium, excellent source iron

Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen

: [-=PAM=-] PA_Meadows@msn.com From: "Paul A Meadows" Date: 14 Dec 96 Meal-Master Format Recipes (Mailing List) Ä

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