Mushroom and Veal Pot Pie

By The Canadian Living Test Kitchen

26 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	500500 cal
pro	56 g56g pro
total fat	16 g16g total fat
carb	52 g52g carb

Thanks to lean meat and very little added fat for browning, this stew is as lean as possible, and lower-fat yogurt biscuits replace the traditional pastry topping. Serve with sauteed zucchini.

Ingredients

1 lb stewing veal 1 1lb lbstewing veal
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
1/4 tsp salt 1/4 1/4tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
1 clove garlic , minced1 1clove garliccloves of garlic, minced
2 carrots , chopped2 2carrotcarrots, chopped
3 cups sliced mushrooms 3 3cups cupssliced mushrooms
1/2 tsp dried sage 1/2 1/2tsp tspdried sage
2 cups beef stock 2 2cups cupsbeef stock
2 tbsp dry vermouth , (optional)2 2tbsp tbspdry vermouth, (optional)
1 tbsp tomato paste 1 1tbsp tbsptomato paste
1 tsp Worcestershire sauce 1 1tsp tspWorcestershire sauce
1 cup frozen peas 1 1cup cupfrozen peas
Light Biscuit Topping:
1-1/4 cups all-purpose flour 1-1/4 1-1/4cups cupsall-purpose flour
2 tsp baking powder 2 2tsp tspbaking powder
3/4 tsp baking soda 3/4 3/4tsp tspbaking soda
3 tbsp cold butter 3 3tbsp tbspcold butter
3/4 cup plain low-fat yogurt 3/4 3/4cup cupplain low-fat yogurt

Preparation

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 tbsp (15 mL) water into skillet; cook, stirring, for about 7 minutes or until golden and moisture is evaporated. Stir in 2/3 cup (150 mL) water, stock, vermouth (if using), 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 (2 L) square baking dish. (Can be made ahead, covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before baking.)

Light Biscuit Topping: In large bowl, stir together flour, baking powder, baking soda, 1 tbsp (15 mL) of chopped fresh parsley, and a pinch each of 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 (20 cm) square. Cut into 16 equal squares. Place over veal mixture in 4 rows. Bake in 450°F (230°C) oven for 25 to 30 minutes or until bubbly, crust is golden and biscuits are cooked underneath when gently lifted.