1 4 oz. bag sliced mushrooms
1 sweet potato, peeled and diced
1 russet potato, diced
2 carrots, peeled and chopped into 2-inch pieces
1 yellow onion, chopped
2 tsp. butter
2 cloves garlic, minced
1 tsp. dried thyme
2 Tbsp. flour
2 c. 2% milk
1/8 c. parmesan cheese
1 each refrigerated pie dough
Place a large pot of water on the stove and bring to a boil. Add in potatoes and carrots and boil for 4 to 5 minutes. Strain and set aside in a large bowl.
Place a large sauté pan over Medium-High heat and then add 1 tsp. of butter. Allow butter to melt and then add in garlic thyme, onion, and mushrooms. Cook until mushrooms brown and onions become tender. Remove from heat and add to boiled veggies.
In the same pan that you cooked mushrooms in, melt the remaining butter and add flour. Cook for 1 to 2 minutes, stirring constantly. Slowly whisk in the milk. Allow the sauce to thicken then add in the parmesan cheese.
Remove from the heat. Combine all ingredients into a large baking dish. Place the rolled out and cut pie dough on top of baking dish.
Bake in a 400°F oven for 45 minutes.
Let stand for 10 minutes then serve.
Calories: 260, Total Fat: 10g, Saturated Fat: 0g, Sodium: 260mg, Carbohydrates: 37g, Dietary Fiber: 38g, Protein: 7g