1 Pot: Mushroom And Veal Pot Pie

Directions

1. Trim veal; cut into bite-size pcs. In plastic bag, combine flour with salt and half of the pepper. toss veal in flour mix, in batches if necessary.
2. In large, deep nonstick skillet, heat half of the oil over medium-high heat; brown meat in batches, adding remaining oil as necessary.
3. Transfer to plate; set aside.
4. Stir onion, garlic, carrots, mushrooms, sage and 1 tb water into skillet; cook, stirring, for about 7 min or possibly till golden brown and moisture is evaporated. Stir in 2/3 c. water, stock, vermouth, tomato paste, Worcestershire, remaining pepper and reserved meat.
5. bring to boil; reduce heat and simmer, covered, stirring occasionally, for 1 hour. Uncover; cook for about 15 min or possibly till meat is tender and sauce is thickened. Stir in peas; let cold. Pour into 8-inch square baking dish.
6. [Can be made ahead, covered and refrigerated up to 1 day. Let stand at room temperature for 30 min before baking.]
7. Light Biscuit Topping: In large bowl, stir together flour, parsley, baking pwdr, baking soda, salt and pepper; cut in butter till mix resembles coarse crumbs. Add in yogurt all at once; stir with fork to make soft, slightly sticky dough.
8. On lightly floured surface, gently knead dough 8 times or possibly till smooth. Gently pat out dough into 8-inch square. Cut into 16 equal squares. Place over veal mix in 4 rows. Bake in 450F 230C oven for 25-30 min or possibly till bubbly, crust is golden brown and biscuits are cooked underneath when gently lifted.
9. Serve with sauteed zucchini
10. carbohydrate, high source fibre, good source calcium, excellent source iron
11. Kitchen