Vegetarian Consommé with Meat Pie: A Delicious, Hearty Meal
This vegetarian consommé with meat pie is a delicious, hearty meal. The broth is flavorful and rich, while the meat pie adds a delicious, savory component. This is a perfect meal for a cold winter day.
1 tablespoon olive oil 1 large onion, chopped 3 cloves garlic, minced 8 cups vegetable broth 2 carrots, diced 2 stalks celery, diced 1 parsnip, diced 1 turnip, diced 1 leek, white part only, sliced thin 1 bay leaf 4 sprigs thyme Sea salt and black pepper to taste 1 (9 inch) pie crust, unbaked 2 cups cooked lentils 3/4 cup frozen peas 1/4 cup chopped fresh parsley leaves Instructions:
Heat the oil in a large pot over medium heat. Add the onion, garlic, broth , carrots , celery , parsnip, turnip , leek , bay leaf, thyme and salt and pepper. Bring to a boil . Reduce the heat to low and simmer for 30 minutes. Discard the bay leaf and thyme. Remove the pot from the heat .
Preheat oven to 375 degrees F (190 degrees C). Place the pie crust in a 9 inch pie dish . spoon the lentils , peas and parsley into the crust . Pour the hot broth mixture over top . Bake for 40 minutes or until the crust is golden brown .
Perfect for a Cold Winter Day: Vegetarian Consommé with Meat Pie
What could be better on a cold winter day than a big bowl of warm, hearty vegetarian consommé with a delicious meat pie on the side? This dish is perfect for those days when you want something comforting and satisfying, but don't want to spend a lot of time in the kitchen.
First, start by preparing the consommé. This is simply a vegetable broth that you can make yourself or buy pre-packaged from the store. If you are making it from scratch, you will need some basic ingredients like carrots, celery, onions, and garlic. Simply simmer these vegetables in water until they are soft, then strain out the solids and discard them.
Next, prepare the meat pie. There are many different recipes for this classic dish, but most versions involve cooking ground beef or lamb with onions and other herbs until it is browned. Then you will need to roll out a pastry crust and place the cooked meat mixture in the center. Finally, fold up the edges of the crust to form a border and bake in the oven until it is golden brown.
Once everything is ready, simply bowls up your vegetarian consommé and top with a slice of meat pie. This is sure to warm you up from the inside out on even the chilliest of days!
A Comforting Meal: Vegetarian Consommé with Meat Pie
There's nothing like a hot meal to comfort the soul. For vegetarians, that comfort food might be a steaming bowl of consommé. This simple, yet delicious soup can be made with vegetables or legumes of your choice. In this version, we're going to make a consommé with a meat pie topping.
1 cup vegetable broth 3 cups water 1 onion, diced 2 carrots, peeled and diced 1 celery stalk, diced 1 leek, white part only, diced 1 clove garlic, minced 1 bay leaf 4 sprigs parsley 5 black peppercorns 1 sheet frozen puff pastry, thawed 1 egg yolk beaten with 1 tablespoon water Salt and pepper to taste Meat Pie Topping: 1/2 pound ground beef or lamb 1 small onion, chopped fine 1 carrot, peeled and shredded 2 tablespoons flour 2 teaspoons dried thyme leaves or 1 tablespoon fresh thyme leaves chopped 1/4 cup milk 1/4 cup dry white wine or vermouth Salt and pepper to taste 2 tablespoons butter Instructions:
Vegetarian Consommé with Meat Pie Recipe (makes 4 servings)
The first step is to make the meat pie topping. In a skillet over medium heat, cook the ground beef or lamb until browned. Drain off any excess fat and remove from heat. Stir in the chopped onion, shredded carrot, flour, thyme leaves (or fresh thyme), milk and white wine (or vermouth). Season with salt and pepper to taste. Mix well and set aside.
Next, in a large pot or Dutch oven over medium heat, bring the vegetable broth and water to a simmer. Add the onion, carrots, celery stalk, leek, garlic clove and bay leaf. Simmer for 10 minutes then remove from heat. Discard the bay leaf and parsley stems. Place four 4-ounce ramekins on individual plates. Ladle the soup into each ramekin then top with one of the meat pies. Brush the edges of each pastry round with some of the egg yolk mixture then place onto the soup ramekins. Bake in a preheated oven at 400 degrees F for 12-15 minutes until the pastry is golden brown and puffed up. Serve immediately. Enjoy!
A Nutritious and Satisfying Dinner: Vegetarian Consommé with Meat Pie
This hearty and nutritious vegetarian soup is perfect for a winter meal. The consommé is flavorful and satisfying, while the meat pie adds a touch of heartiness and flavor.
- 1 tablespoon oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 leek, white part only, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- 6 cups vegetable broth or water
- 1 large russet potato, peeled and diced
- 1/2 cup frozen peas
- Salt and freshly ground black pepper to taste
- Meat Pie:
- 3 potatoes, peeled and diced
- 1 carrot, peeled and grated
- 1 small onion, finely chopped
- 2 tablespoons butter or vegan margarine
- 2 tablespoons all-purpose flour
- 1 cup milk or unsweetened soy milk * Salt and white pepper to taste
In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, leek, garlic, and thyme. Cook until the vegetables are soft, about 10 minutes.
Add the broth or water and potato. Bring to a boil over high heat. Reduce the heat to low and simmer until the potato is soft, about 15 minutes.
Add the frozen peas and continue cooking until heated through, about 5 minutes more. Season with salt and pepper to taste.
To make the meat pie: Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a saucepan over medium heat, cook the potatoes and carrot in water until tender. Drain well and mash together with onion and butter or margarine until smooth. Stir in flour until well blended then slowly add milk while stirring constantly until thickened; season with salt and white pepper to taste . Spread mixture evenly in the prepared baking dish .
Pour soup into serving bowls and top with a slice of meat pie .