Gluten Pot PieA hearty pot pie that will really stick to everyone's ribs!
1- 14 oz can gluten steaks, cubed, reserve liquid
1- 8 oz can mushrooms, reserve liquid
1 C chopped onion
2 Tbsp Savorex
2 Tbsp butter or margarine
3 C cooked and cubed potatoes, reserve 1/2 C of cooking water
1 C cooked mixed vegetables
1 C milk, regular or soy
1/4 C flour
3/4 tsp salt
3/4 C from steaks and mushrooms
1 unbaked pie crust
Braise gluten steaks that have been cut into 1/2 inch pieces, mushrooms, onions, and savorex in butter or margarine. Add potatoes, mixed vegetables, potato water and milk. Mix flour, salt and gluten steak juice and stir into hot mixture until thick. Pour into oiled casserole. Cover with unbaked pie crust. Slit crust. Bake at 400° for 35 minutes.
Servings: 4-6Submitted by Mary C. Baker
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