The pioneer woman star Ree Drummond has changed one of her family favorite recipes to create a new version called Vegetable Pie. This new and delicious main course relies heavily on filling vegetables while keeping a creamy sauce and crispy potato filling. Best of all, almost everything that’s included in creating this delicious dish comes straight from the freezer, so it’s a great last minute main course that is made up without running to the store for last minute ingredients.
This vegetarian creation is also a great Thanksgiving main dish for a friend or family member who would rather not eat turkey.
What is a tot pie?
A pie is like a pie. Except instead of using a pie crust or cookie filling, the mixture is topped with frozen tater tots.
Making a pie crust or cookie filling requires extra work to make the dough, roll or cut it up and place it on top of the filling.
For a little pie, all you need to do is tear up a frozen bag of tater tots and decorate your filling of choice as artfully as possible.
Better yet, a tot pie allows the filling to turn golden brown and ultra crisp, which adds an extra layer of excitement when serving this easy dish featured in Drummond’s new cookbook, The pioneer woman cooks very easily!
How to make the delicious vegetarian filling
The ingredients that make up this delicious main course can be found in your freezer and refrigerator.
These include salted butter, onion, green beans, butternut squash, roasted corn, frozen peas, chili peppers, garlic, cream of mushroom, cream of celery, salt, pepper and frozen tater tots.
Drummond suggests that if you have frozen chopped onions, green beans, and butternut squash, they work wonders in this dish.
However, if you prefer to use fresh vegetables, she doesn’t oppose that either.
This recipe can be modified to make a chicken version of the dish, as seen in the Facebook video above.
The only difference is the addition of a protein.
Easy and Easy Instructions for Veggie Tot Pie
Preheat the oven to 450 degrees.
In a skillet, melt the butter and add the onion. Then add the green beans and butternut squash.
Then add the corn and roasted peas, followed by the chili peppers.
Garlic comes next. Drummond used garlic paste, calling it “wonderfully weird”.
Cook the vegetables for about 10 minutes, stirring often to combine the flavors and to warm the mixture.
Cans of mushroom and cream of celery soup are then added, followed by a can of water to dilute the sauce. Allow the mixture to bubble in the pot and add salt and pepper to taste.
If using a Dutch oven, remove the mixture from the heat and transfer.
Otherwise, leave the mixture in the pot. Arrange the frozen tots in a circular pattern, completely covering the sauce.
Bake the vegetable pie until the potatoes are golden and crisp and the edges are bubbling, about 30 minutes.
This recipe is a staple of Drummond’s regular main course rotation, with an added twist.
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